About this Recipe
Ingredients
Preparation
Step 1: Prepare the Vegetables — Wash and chop all vegetables into bite-sized pieces — zucchini, carrots, celery, potatoes, and tomatoes. Drain and rinse the cannellini beans.
Step 2: Sauté the Base — Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 5–6 minutes until softened.
Step 3: Add the Vegetables — Add the potatoes, zucchini, and tomatoes to the pot. Stir well and cook for 3–4 minutes.
Step 4: Add the Broth — Pour in the Italian vegetable broth. Add the cannellini beans, bay leaf, and fresh herbs. Season with salt and pepper.
Step 5: Simmer — Bring to a boil, then reduce heat and simmer for 25–30 minutes until all vegetables are tender and the broth is rich and flavourful.
Step 6: Finishing — Remove the bay leaf. Drizzle generously with cold-pressed olive oil. Serve hot with crusty bread.
