Fall Minestrone Soup

Finely mince 150g onion, 4g celery, and 244g carrot. Heat 14g olive oil in a large pot over low heat.

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

Mince 2000g garlic and add to pot with 100g rosemary. Cook 1 minute until fragrant.