Classic Italian Minestrone Soup

This traditional Italian minestrone soup is a hearty and wholesome dish, brimming with seasonal vegetables, beans, and pasta. Its rich flavors come from a blend of fresh herbs and a touch of Parmesan cheese, making it a comforting meal perfect for any time of the year. This recipe is vegetarian and can easily be made vegan by omitting the cheese.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
3. Stir in the zucchini and green beans, cooking for an additional 3-4 minutes.
4. Add the diced tomatoes (with their juice), vegetable broth, cannellini beans, oregano, and basil. Bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer for about 15 minutes until the vegetables are tender.
6. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
7. Season with salt and pepper to taste. If desired, stir in some grated Parmesan cheese for extra flavor.
8. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.