Directions

1. Prepare the vegetables: Wash all the vegetable ingredients and cut into small cubes. Drain and rinse the white beans.

2. Fry the vegetables: Heat the olive oil in a large saucepan. Fry the onions, carrots, celery and garlic in it for about 5 minutes over a medium heat until they soften.

3. Add potatoes, zucchini and green beans: Add these to the pot and fry for about 2-3 minutes.

4. Add tomatoes and broth: Add the canned tomatoes and vegetable broth to the pot. Add the bay leaf, oregano and thyme. Stir well and bring to a boil.

5. Simmer: Let the minestrone simmer for about 25-30 minutes over low to medium heat until the vegetables are soft. If the soup gets too thick, add a little more broth.

6. Cook the pasta: Cook the pasta separately in lightly salted water until half done. Then finish cooking the half-cooked pasta in the soup.

7. White beans and fresh basil: Add the white beans and chopped basil to the soup and let it boil down for a few more minutes. Season with salt and pepper to taste.

8. Serving: Arrange the minestrone in deep plates, sprinkle with freshly grated Parmesan and drizzle with a little olive oil.