Classic Vegetable Minestrone Soup

1.Heat the olive oil in a large soup kettle over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until softened and fragrant.

2.Stir in the minced garlic and cook for 1 minute until aromatic.

3.Add the zucchini, squash and green beans, and cook for another 3-4 minutes, stirring occasionally.

4.Pour in the diced tomatoes with their juices, water and the vegetable base. Stir to combine.

5.Add the cannellini beans, kidney beans, dried oregano, basil, thyme, and crushed red pepper flakes. Season with salt and pepper to taste.

6.Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes, allowing the flavors to meld and the vegetables to become tender.

7.Stir in the pasta and cook for 8-10 minutes, or until the pasta is al dente. If the soup becomes too thick, add a bit more water as needed.

8.Add the baby spinach and cook for 2 minutes, just until wilted. Taste and adjust seasoning with more salt and pepper if needed.

9.Remove from heat and stir in the chopped fresh parsley.