Minestrone Soup

Minestrone is an Italian soup that includes vegetables, pasta and beans.  It's an extremely versatile soup in that you can add whatever vegetables, beans, and pasta you like.  For this version I included carrots, celery, zucchini, tomatoes, and green beans and because I adore cannellini beans into the pot they went as well.  I've seen recipes with elbow macaroni, but I decided on ditali shaped pasta for no other reason than they just looked cool to me at the store.

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans broken into 1 1/2 inch pieces
2 (14 ounce) cans diced tomatoes with basil and oregano
4 cups vegetable broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained
1 cup small shaped pasta
2 T. oregano leaves, chopped
5 - 6 basil leaves chopped
1 t. red pepper flakes (optional)
Salt and pepper, to taste
Parmesan cheese-optional, for garnish

Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans and macaroni. Simmer until vegetables and macaroni are tender-about 35 minutes. Add oregano and basil a few minutes before serving.

Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.