Classic Italian Minestrone Soup

This hearty Italian minestrone soup is a comforting blend of seasonal vegetables, beans, and pasta, simmered in a rich tomato broth. It's a celebration of fresh, wholesome ingredients that come together to create a nourishing dish, perfect for any meal. This recipe is vegetarian and can easily be made vegan, making it suitable for a variety of dietary preferences.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 potato, diced
• 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 until the vegetables begin to soften.
3. Stir in the zucchini and potato, cooking for an additional 3 minutes.
4. Add the diced tomatoes (with their juice), vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Bring to a boil.
5. Reduce the heat and let the soup simmer for about 20 minutes, or until the vegetables are tender.
6. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
7. Taste and adjust seasoning if necessary. Remove from heat.
8. Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if desired.