Cover the vegetables with plenty of boiling water and add a vegetable stock. Let cook for 15 minutes, then add a table spoon of tomato paste and two sprigs of rosemary (tie them up with string or the leaves will go loose and be annoying when you eat). Let cook for another 15 minutes, or until the vegetables look ready to your taste – I like my minestrone not very watery and with over cooked vegetables. Buon appetito!