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 cup fresh parsley, chopped

Method

1. 01
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
3. 03
   Add the diced zucchini, potato, and green beans. Stir to combine and cook for 3 minutes.
4. 04
   Pour in the diced tomatoes and vegetable broth. Add the dried oregano and basil. Stir well and bring to a boil.
5. 05
   Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
6. 06
   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. 07
   Season the soup with salt and pepper to taste. Stir in the chopped fresh parsley.
8. 08
   Serve the minestrone hot, with a sprinkle of Parmesan cheese if desired.