Minestrone

Method

1. Heat a generous amount of olive oil in a large pan. Add chopped leek and garlic, and sauté until fragrant.
2. Add chopped carrot and red and green chili peppers. Season with salt and pepper and let cook briefly.
3. Clean and trim artichokes, removing outer leaves and choke. Cut into uniform pieces and add to the pan.
4. Add diced red potatoes and stir well.
5. Add Sicilian broccoli cut into small pieces, including tender stems.
6. Add orange cauliflower florets and a splash of water. Salt the water to preserve the vegetables’ bright color.
7. Pour in a mix of red and yellow passata (tomato purée) and yellow datterino tomatoes. Stir to combine.
8. Add chopped radicchio di Verona and cook for a few minutes.
9. Tear 2–3 slices of bread into pieces and add them directly to the soup; they will thicken it.
10. While the soup simmers, prepare croutons: toast bread slices, then rub with fresh bergamot zest. Season with salt and pepper.
11. Serve the minestrone hot, topped with bergamot croutons and an extra grating of bergamot zest if desired.