Minestra di Verdure

🔥 Prep

• Wash and slice the 1 zucchini into half-moon pieces about ½ cm thick.
• Peel and dice the 2 potatoes into 1 cm cubes.
• Rinse and measure out 1 cup of beans (if using dried, soak overnight; if canned, drain and rinse).
• Measure out 1 liter of vegetable broth and set aside.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
• 2. Add the diced potatoes and sauté for 5 minutes, stirring occasionally, until they start to soften.
• 3. Add the sliced zucchini and beans, cooking for 3 minutes to combine flavors.
• 4. Pour in the 1 liter of broth, increase to high heat and bring to a boil.
• 5. Once boiling, reduce to a low simmer and cook for 15 minutes, or until the vegetables are tender.
• 6. Season with salt and pepper to taste, and optionally drizzle with a little olive oil.
• 7. Remove from heat and let rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot minestra into warm bowls.
• Garnish with a sprinkle of freshly grated Parmesan cheese and a few torn basil leaves.
• Serve alongside crusty Italian bread or focaccia for dipping.
• Pair with a simple green salad dressed with lemon vinaigrette.