Classic Italian Minestrone

First, prepare the vegetables: peel the carrots and cut them, along with the celery, into medium-sized pieces. Peel the onion and finely dice it. Cut potatoes and fennel into small cubes. Heat a large pot and add the olive oil.

Add celery, carrots, and onions to the hot oil and sauté vigorously for about five minutes until the vegetables are lightly browned. Add the pressed garlic and sauté for another minute.

Add the chopped tomatoes, finely chopped basil and parsley, as well as the potato and fennel pieces. Stir in the drained beans and chickpeas. Mix everything well.