Minestrone Soup

Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 stalks celery, diced
– 1 zucchini, diced
– 1 can (14.5 ounces) diced tomatoes
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 6 cups chicken or vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup uncooked small pasta
– 1/2 cup grated Parmesan cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and garlic and cook until softened, about 5 minutes.

3. Add the carrots, celery, and zucchini, and cook for another 5 minutes.

4. Add the diced tomatoes, cannellini beans, broth, basil, oregano, thyme, salt, and pepper.

5. Bring to a boil, then reduce the heat and simmer for 20 minutes.

6. Add the pasta and cook until tender, about 10 minutes.

7. Serve the soup hot, topped with Parmesan cheese.

Note: You can add any other vegetables or meats you like to make the soup more hearty. Also, you can use vegetable broth for a vegetarian version.