Late Summer Vegetable Minestrone

Heat olive oil in a large pot over medium heat.

Add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.

Stir in minced garlic and cook for another minute until fragrant.

Add diced zucchini and green beans, cooking for an additional 3-4 minutes.

Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.

Add the cannellini beans, dried oregano, and dried basil. Season with salt and pepper.

Reduce heat and let the soup simmer for about 20 minutes.

Stir in the small pasta and cook according to package instructions until al dente.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

Equipment Needed

Spice Level:

Dietary