Italian Minestrone Soup with Beans

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 medium zucchini diced
• 1 medium potato diced
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 can diced tomatoes 14 oz
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can cannellini beans drained and rinsed, 15 oz
• 1 cup pasta small shapes like ditalini
• to taste salt and pepper
• 1/4 cup fresh parsley chopped

Instructions

1. 1 Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 2 Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
3. 3 Add the diced zucchini, potato, and green beans. Stir to combine and cook for 3 minutes.
4. 4 Pour in the diced tomatoes and vegetable broth. Add the dried oregano and basil. Stir well and bring to a boil.
5. 5 Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
6. 6 Add the drained and rinsed cannellini beans and pasta to the pot. Cook for an additional 10 minutes, or until the pasta is al dente.
7. 7 Season the soup with salt and pepper to taste. Stir in the chopped fresh parsley.
8. 8 Serve the minestrone hot, with a sprinkle of Parmesan cheese if desired.