Classic Italian Minestrone Soup

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

2Add the chopped onion (1 medium) and sauté for 4-5 minutes until translucent and soft.

3Stir in the minced garlic (2 cloves) and cook for an additional 1 minute until fragrant, being careful not to burn it.

4Add the diced carrots (2 medium) and celery to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.

5Incorporate the diced zucchini (1 medium), potato (1 medium), and green beans, (1 cup) stirring to combine all vegetables evenly.

6Pour in the diced tomatoes with their juice and the vegetable broth (6 cups), then add the dried oregano (1 teaspoon) and dried basil (1 teaspoon). Stir well.

7Bring 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.

8Add the cannellini beans and small pasta (½ cup) to the pot. Continue to simmer uncovered for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

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

10Remove the pot from heat and stir in the chopped fresh parsley (¼ cup) for brightness.

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