Traditional Minestrone Soup

Start by preparing the vegetables. Peel the carrot and cut it into medium cubes along with the celery. Peel the onion and chop it finely. Cut the potatoes and fennel into small pieces. Heat a large pot and, when hot, add the olive oil.

In the hot oil, add the celery, carrot, and onion. Sauté them over high heat for about 5 minutes, until the vegetables begin to lightly brown. Add the crushed garlic and sauté for another minute. Afterwards, add the canned chopped tomatoes, finely chopped basil and parsley, potatoes, and fennel. Also add the well-drained cannellini beans and chickpeas, then mix everything.

Season with salt and pepper to taste, then pour in the vegetable broth (or water). Cover with a lid and let it simmer over low heat for one hour. If the soup becomes too thick during simmering, you can add a little more water.