Ingredients

Steps

• Heat olive oil in a large saucepan and fry celery, carrot, onion, garlic, rosemary, and bay leaves for 15 minutes.
• Discard the rosemary and bay leaves and season the mixture with salt and pepper.
• Add carrots, celery, potatoes, courgettes, and optional ham rind, then cook over low heat for 15 minutes.
• Pour in 1.5 liters of stock and simmer on low heat for 30 minutes.
• Stir in the tomatoes and cook for a final 10 minutes before serving.