Summer Ribollita with Zucchini and Basil

Soup Base

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Add chopped onion, celery, and carrots. Sauté until softened, about 8-10 minutes.
3. 3Stir in minced garlic and cook for another minute until fragrant.
4. 4Add 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. 5Pour in the vegetable broth and bring the mixture to a simmer.
6. 6Reduce 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. 1While 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. 2Add 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. 3Stir in most of the chopped fresh basil, reserving some for garnish.
4. 4Season generously with salt and freshly ground black pepper to taste.
5. 5Continue to simmer, uncovered, for another 15-20 minutes, stirring occasionally, until the soup has thickened and the bread is fully softened and incorporated.