Summer vegetable soup with “l’essenziale” petti

In a pan with very high edges, fry the unpeeled garlic, the thinly cut onion and the basil stems. When the spring onion is softened, combine all the other vegetables previously cleansed and sliced roughly. Add the juice of half a lemon and let reduce, stretch with water to twice the volume of the vegetables and add the concentrated tomato paste "L’Essenziale" Petti. Let it cook with the lid on medium heat for about 45 minutes. After the time expires, remove the lid and continue cooking for another 15 minutes on high heat. Serve the vegetable soup at room temperature with fresh basil leaves.