Method:

Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant. Then add the celery, carrots, and zucchini, and cook for an additional 5 minutes, stirring occasionally.

Add Broth and Tomatoes:

Stir in the diced tomatoes (with their juice) and vegetable broth. Bring to a boil. Once boiling, reduce the heat to a simmer and add the potato, green beans, bay leaf, and basil. Simmer for 15-20 minutes or until the vegetables are tender.

Add Beans and Pasta:

Stir in the beans and pasta. Continue simmering for another 10-15 minutes until the pasta is cooked through. Taste the soup and adjust seasoning with salt and pepper.

Finishing Touches:

Once the soup is done, remove from heat and discard the bay leaf. If desired, stir in fresh parsley and a generous sprinkle of Parmesan cheese.

Variations & Tips:

For a Vegan Version: Skip the Parmesan cheese or use a dairy-free alternative.

Gluten-Free: Substitute the pasta with gluten-free pasta or skip it entirely for a more broth-based soup.

Additional Ingredients: Feel free to add other veggies like spinach, kale, or peas, depending on what's available. You can also add a splash of white wine for extra depth of flavor, especially after sautéing the vegetables.

Make-Ahead: Minestrone actually tastes even better the next day as the flavors meld together. You can store it in the fridge for up to 5 days. If you plan to freeze it, add the pasta just before serving.