Fall Minestrone Soup

Finely mince 150g cipolla, 4g sedano, and 244g carote. Heat 14g olio d'oliva in a large pot over low heat.

Add minced soffritto to oil and cook gently 8–10 minutes until soft and translucent, stirring occasionally.

Peel and dice 340g patate Yukon Gold and 200g zucchina media into 1cm cubes. Chop 120g pomodori and 200g bietola.