Hearty minestrone soup

• 2 tbs olive oil
• 1 yellow oniondiced
• 2 carrotsdiced
• 2 celery stalksdiced
• 3 garlic clovesminced
• 1 can canned diced tomatoes400g can
• 1 l vegetable broth
• 1 can cannellini beans400g can, drained and rinsed
• 1 zucchinidiced
• 100 g small pastaditalini or elbow macaroni
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 30 g fresh parsleychopped

1. 1

   Heat olive oil in a Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook until vegetables start to soften, about 5 minutes.

2. 2

   Add minced garlic and cook until fragrant, about 30 seconds. Stir in oregano and basil.

3. 3

   Add canned diced tomatoes with their juices, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 8 minutes.

4. 4

   Add cannellini beans, diced zucchini, and pasta. Simmer until pasta is tender and zucchini is cooked through, about 8-10 minutes.

5. 5

   Taste and adjust seasoning with salt and pepper. Stir in fresh chopped parsley just before serving.

   Tip: The soup will thicken as it sits. Add extra broth when reheating if desired.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife
• wooden spoon

Per serving

Nutritional values are estimates only.