Minestrone di Verdure

Prepare the vegetables: finely dice the yellow onion, carrot, and celery stalk for the soffritto. Dice the zucchini and potatoes into 1.5 cm cubes. Trim the ends of the green beans and cut them into 2 cm pieces. Gently crush the San Marzano peeled tomatoes with your hands or a fork.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion, carrot, and celery stalk. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent but not browned. This is your soffritto base.

Add the diced potatoes and green beans to the pot. Cook for 5 minutes, stirring occasionally.