Classic Minestrone Soup Recipe

Ingredients: 1. 2 tablespoons olive oil 2. 1 onion, diced 3. 2 carrots, diced 4. 2 celery stalks, diced 5. 3 cloves garlic, minced 6. 1 can (14 oz) diced tomatoe 7. 6 cups vegetable broth 8. 1 can (15 oz) kidney beans, drained and rinsed 9. 1 can (15 oz) cannellini beans, drained and rinsed 10. 1 cup small pasta (such as ditalini or elbow)

Instructions: 1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.

Add minced garlic to the pot and cook for an additional minute until fragrant. Pour in diced tomatoes (with their juices) and vegetable broth. Stir well to combine.

Bring the soup to a simmer. Once simmering, add the kidney beans, cannellini beans, dried oregano, and dried basil. Season with salt and pepper to taste. 

Allow the soup to simmer for about 20 minutes to let the flavors meld together. 

Stir in the pasta and continue to simmer until the pasta is cooked al dente, following the package instructions. 

Once the pasta is cooked, taste the soup and adjust seasoning if needed. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.