Minestrone Vegetable Soup

Heat 14 g olive oil in a large pot over low heat. Add 150 g finely minced onion, 2 g carrot, and 2 g celery; cook 8–10 minutes until soft and translucent.

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

Add 832 g tomato juice, 120 g diced tomatoes, 400 g diced courgette, 1 g canned cannellini beans, 15 g dried herbs, 5 g salt, and 1 g paprika.