Zuppa di verdure con crostini

Finely dice the yellow onion, carrots, and celery stalks to create a soffritto. Mince the garlic cloves.

Heat 30 grams of extra-virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the diced yellow onion, carrots, and celery stalks and cook gently until softened and translucent, about 8-10 minutes. Add the minced garlic cloves and cook for another 2 minutes until fragrant.

Peel and dice the potatoes into 1.5 cm cubes. Trim and dice the zucchini into similar sized pieces. Trim the green beans and cut them into 2-3 cm lengths.