Classic Minestrone Soup

Heat 14g olive oil in a large pot over low heat. Add 200g finely diced onion, 150g diced carrot, and 150g diced celery; cook until soft and translucent, about 8 minutes.

Stir in 5g minced garlic and 8g fresh rosemary; cook 1 minute until fragrant.

Add 404g chicken broth, 500g water, 1g tomato paste, 200g diced zucchini, 1g canned beans, and 1g black pepper; bring to a boil.