Start with the soffritto
In a large pot, warm a generous glug of olive oil over medium heat.
Add the finely chopped onion, carrot and celery and cook slowly, stirring often, until soft and fragrant. This step builds the flavour — don’t rush it.
Add the harder vegetables: Add the potatoes and squash, stir well, and let them cook for a few minutes to coat in the olive oil and soffritto
Cover with water and bring to a gentle simmer.
Add the bay leaf and parsley (stems included if you like — they add depth)
Let the soup simmer gently until the harder vegetables are starting to soften.
Add the quicker vegetables and beans
Add the zucchini, cauliflower, peas and cannellini beans.
Continue simmering until all vegetables are tender but not falling apart.
Salt at the end (this matters)
Once everything is cooked, add salt to taste.
Remove the bay leaf, adjust seasoning, and finish with:
freshly ground black pepper
a drizzle of good olive oil
