Classic Minestrone Soup

Heat 14 g olive oil in a large pot over low heat. Add finely minced 200 g cipolla, 150 g carota, and 150 g sedano; cook 8–10 minutes until soft and translucent.

Stir in 5 g minced aglio and 8 g fresh rosmarino; cook 1 minute until fragrant.

Add 404 g chicken broth, 500 g water, 1 g tomato sauce, 1 g cannellini beans, 200 g zucchina, and 1 g peperone; bring to a boil.