Summer Ribollita with Zucchini and Basil

Soup Base

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion, celery, and carrots. Sauté until softened, about 8-10 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add the canned diced tomatoes (with their juice), borlotti beans (reserving about 1/2 cup for later if desired), and diced zucchini. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce heat to low, cover, and let it simmer gently for at least 45 minutes, allowing the vegetables to become tender and flavors to meld.

Adding Bread and Finishing

1. While the soup simmers, prepare the bread by tearing or cubing it and soaking it briefly in water, then squeezing out excess moisture. Alternatively, you can toast the bread cubes.
2. Add the prepared bread to the simmering soup during the last 15-20 minutes of cooking. If you reserved some beans, you can mash them and add them now for extra thickness.
3. Stir in most of the chopped fresh basil, reserving some for garnish.
4. Season generously with salt and freshly ground black pepper to taste.
5. Continue to simmer, uncovered, for another 15-20 minutes, stirring occasionally, until the soup has thickened and the bread is fully softened and incorporated.