Minestrone Soup

Ingredients

• Grated parmesan cheese - For serving
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Dried basil - 1 teaspoon
• Dried oregano - 1 teaspoon
• Ditalini pasta - 1 cup, uncooked
• Green beans - 1 cup, trimmed and cut into bite-sized pieces
• Cannellini beans - 1 can (15 oz), drained and rinsed
• Kidney beans - 1 can (15 oz), drained and rinsed
• Vegetable broth - 4 cups
• Canned diced tomatoes - 1 can (14 oz)
• Zucchini - 1 medium, diced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrot - 2 medium, diced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrot, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the zucchini, diced tomatoes, vegetable broth, kidney beans, cannellini beans, green beans, dried oregano, dried basil, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 20 minutes.
5. Meanwhile, cook the ditalini pasta according to package instructions. Drain and set aside.
6. Add the cooked pasta to the soup and stir to combine.
7. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. Serve hot, garnished with fresh parsley and grated Parmesan cheese.