Recipe for Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups low-sodium vegetable or chicken broth
• 2 cups water
• 1 cup uncooked elbow macaroni
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the celery, carrots, zucchini, and yellow squash and sauté until the vegetables are slightly softened, about 5 minutes more.
4. Add the diced tomatoes, cannellini beans, dried basil, dried oregano, dried thyme, bay leaf, vegetable or chicken broth, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
6. Add the elbow macaroni and simmer for an additional 10-12 minutes, or until the pasta is tender.
7. Season the soup with salt and pepper to taste.
8. Remove the bay leaf and discard.
9. Serve the soup hot, topped with grated Parmesan cheese.

Enjoy your delicious Minestrone Soup!