Classic Italian Minestrone Soup

1.Heat the olive oil in a large pot over medium heat until shimmering.

2.Add the chopped onion and sauté for 4-5 minutes until translucent and soft.

3.Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.

4.Add the diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.

5.Incorporate the diced zucchini, potato, and green beans, stirring to combine all vegetables evenly.

6.Pour in the diced tomatoes with their juice and the vegetable broth, then add the dried oregano and dried basil. Stir well.

7.Bring the soup to a boil over high heat, then reduce the heat to a simmer. Cover partially and let cook for 20 minutes, or until the vegetables are tender.

8.Add the cannellini beans and small pasta to the pot. Continue to simmer uncovered for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

9.Season the soup with salt and freshly ground black pepper to taste.

10.Remove the pot from heat and stir in the chopped fresh parsley for brightness.

11.Ladle the minestrone into bowls and serve hot, topped with grated Parmesan cheese if desired.