This is how you make it / Chop the onion and cut the garlic into slices. Put the olive oil onion and garlic in a soup pot and vegetables on a low heat for 5 minutes. When you have basil sprigs left, add them finely chopped. Add the minced meat and fry it for another 4 minutes. Meanwhile, cut the zucchini and eggplant into cubes of 1 centimeter and add to the pan and fry for another 4 minutes. Halve the vine tomatoes. Add them together with the passata, 200 ml of water and the pasta. Bring to the boil, then reduce the heat and cook until the pasta is cooked, about 10 minutes. Season the minestrone soup with salt, pepper and the balsamic vinegar. Divide over the bowls. Serve with some fresh basil, thyme and farmer's bread. If you think the soup is too thick, you can simply add some more water, warm through again and season to taste.