Italian Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks of celery, thinly sliced
• 2 cloves of garlic, minced
• 1 zucchini, diced
• 400 grams canned tomatoes
• 1 liter vegetable broth
• 70 grams spaghetti, broken
• 400 grams cannellini beans, drained and rinsed
•  Handful of fresh basil, finely chopped
•  Salt and pepper to taste

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and garlic and cook for about 5 minutes, or until the vegetables begin to soften.
2. 2 Add the zucchini and tomatoes to the pot, stir well, and cook for another 5 minutes.
3. 3 Add the vegetable broth and bring to a boil. Add the spaghetti and let it cook for 10 minutes.
4. 4 Add the cannellini beans and cook for another 5 minutes. Season with salt and pepper to taste.
5. 5 Remove from heat and stir in the basil. Serve the soup hot. Enjoy!