Ingredients:

• 2 tablespoons Premium Extra Virgin Olive Oil 
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, trimmed and chopped
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) cannellini beans, drained and rinsed
• 8 cups vegetable broth
• 1 cup small pasta (such as ditalini or small shells)
• 2 teaspoons dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or kale, chopped
• Grated Parmesan cheese (optional, for serving)
• Fresh basil leaves (optional, for garnish)

Instructions:

• In a large soup pot or Dutch oven, heat the extra virgin olive oil (EVOO) over medium heat.
• Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
• Stir in the diced zucchini, yellow squash, and green beans. Sauté for another 5 minutes, allowing the vegetables to slightly soften.
• Add the diced tomatoes (with their juice), kidney beans, and cannellini beans to the pot. Stir well to combine.
• Pour in the vegetable broth and bring the mixture to a boil.
• Once the soup is boiling, add the small pasta and dried Italian seasoning. Reduce the heat to a simmer and cook according to the pasta package instructions until it's al dente.
• Season the soup with salt and freshly ground black pepper to taste.
• Stir in the chopped spinach or kale and let it wilt into the soup.
• Ladle the hot minestrone soup into bowls.
• If desired, garnish with grated Parmesan cheese and fresh basil leaves.

Recipe Adapted From The Little Shop of Olive Oils