Genoese Minestrone

Prepare the vegetables: finely dice the Onion, Carrot, and Celery stalk for the soffritto. Dice the Potatoes and Zucchini into 1.5 cm cubes. Trim and cut the Green beans into 2 cm pieces. Wash and roughly chop the Swiss chard leaves and shred the Savoy cabbage. Shell the Fresh peas.

In a large, heavy-bottomed pot or Dutch oven, heat 30 grams of Extra-virgin olive oil over medium heat. Add the diced Onion, Carrot, and Celery stalk and sauté gently for 8-10 minutes until softened and translucent, being careful not to brown them. This is your soffritto.

Add the diced Potatoes, Green beans, Savoy cabbage, and Swiss chard to the pot. Stir well to combine with the soffritto and cook for 5 minutes, allowing the vegetables to slightly soften.