Classic Minestrone Soup with Vegetables

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 6–8 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the zucchini, green beans, diced tomatoes, cannellini beans, vegetable broth, Italian seasoning, basil, oregano, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, allowing the vegetables to become tender.

Stir the pasta into the soup and continue cooking for 8–10 minutes, or until the pasta is just tender. Add the chopped spinach during the final 2 minutes of cooking and stir until wilted.

Remove the soup from the heat and stir in the fresh parsley. Taste and adjust the seasoning if needed. Serve hot with freshly grated Parmesan cheese and crusty bread if desired.