Minestrone Vegetable Soup

Heat 14 g olive oil in a large pot over low heat. Add finely minced 150 g onion, 2 g celery, and 2 g carrot; cook until soft and translucent, about 8 minutes.

Stir in minced 2000 g garlic and cook for 1 minute until fragrant.

Add 832 g tomato juice, 120 g diced tomatoes, 400 g diced zucchini, and 1 g chicken stock. Season with 5 g salt and 15 g seasoning.