Minestrone

Start by preparing the vegetables. Peel the carrots and chop them into medium pieces along with the celery stalks, clean and finely chop the onion, and cut the potatoes and fennel into small pieces. Heat a large pot, once hot, add olive oil.

Add the celery stalks, carrots, and onion to the hot oil and sauté vigorously for five minutes until the vegetables are browned. Add the pressed garlic and sauté for another minute, then add a can of chopped tomatoes, finely chopped basil and parsley, potatoes, and fennel. Also add the drained beans and chickpeas and mix everything together.

Season with salt and pepper and pour in water or broth. Cover with a lid and let it simmer gently for an hour; if the soup becomes too thick during cooking, add a little more water. For the last ten minutes, also add uncooked small pasta and chopped kale, adding more water or broth as needed.