Veggie Packed Minestrone Hearty and Nourishing Meal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 number carrots, diced
• 2 stalks celery, diced
• 1 number zucchini, chopped
• 1 number bell pepper (red or yellow), diced
• 1 cup green beans, trimmed and cut into bite-size pieces
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• to taste salt and pepper
• for garnish fresh parsley, chopped
• optional grated Parmesan cheese, for serving

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Toss in the diced carrots, celery, zucchini, and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are beginning to soften.
4. Add the trimmed and cut green beans, then stir to combine.
5. Pour in the diced tomatoes (with juices) and vegetable broth. Stir well and bring the mixture to a boil.
6. Add the cannellini beans, oregano, basil, salt, and pepper to the pot.
7. Once boiling, reduce the heat to a simmer. Stir in the small pasta and allow to cook for 8-10 minutes, or until the pasta is al dente.
8. Taste and adjust the seasoning with more salt and pepper if necessary.
9. Ladle the minestrone into bowls and garnish with fresh parsley. If desired, sprinkle with grated Parmesan cheese before serving.