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 teaspoon black pepper, freshly ground
• 1 cup Parmesan cheese, grated

Method

1. 01
   Heat the olive oil in a large pot over medium heat.
2. 02
   Add the chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Stir in the minced garlic and cook for another minute until fragrant.
4. 04
   Add the sliced carrots and celery, and cook for 5 minutes, stirring occasionally.
5. 05
   Add the diced zucchini, green beans, and canned tomatoes with their juice.
6. 06
   Pour in the vegetable broth and bring the mixture to a simmer.
7. 07
   Stir in the cannellini beans, pasta, dried oregano, dried basil, salt, and black pepper.
8. 08
   Simmer the soup for 15-20 minutes, until the pasta and vegetables are tender.
9. 09
   Taste and adjust seasoning if necessary.
10. 10
    Serve hot, topped with freshly grated Parmesan cheese.