Hearty Italian Minestrone Soup with Parmesan

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 medium carrots sliced
• 2 stalks celery sliced
• 1 medium zucchini diced
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 can diced tomatoes 14 oz
• 4 cups vegetable broth
• 1 can cannellini beans drained and rinsed
• 1 cup small pasta such as ditalini
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/2 cup Parmesan cheese grated

Instructions

1. 1 Heat the olive oil in a large pot over medium heat.
2. 2 Add the chopped onion and sauté until translucent, about 5 minutes.
3. 3 Stir in the minced garlic and cook for another minute until fragrant.
4. 4 Add the sliced carrots and celery, and cook for 5 minutes, stirring occasionally.
5. 5 Add the diced zucchini, green beans, and canned tomatoes with their juice.
6. 6 Pour in the vegetable broth and bring the mixture to a simmer.
7. 7 Stir in the cannellini beans, pasta, dried oregano, dried basil, salt, and black pepper.
8. 8 Simmer the soup for 15-20 minutes, until the pasta and vegetables are tender.
9. 9 Taste and adjust seasoning if necessary.
10. 10 Serve hot, topped with freshly grated Parmesan cheese.