Vegetarian Minestrone Soup Recipe

• 2 tsp Olive oil
• 2 Cup chopped onion
• 4 Garlic cloves, minced
• 1 Celery stalk, chopped
• 1 Medium carrot, chopped
• 1 tsp Oregano, minced
• 1 tsp Basil, minced
• ½ tsp Rosemary, minced
• ½ tsp Black pepper
• 1 Bay leaf
• 1 Cup zucchini, chopped
• 5 Cups vegetable stock
• 2 Cups cooked beans
• 1 Cup dry pasta
• 2 Cups chopped tomatoes
• Water, as required
• Parsley, for garnishing

• Sauté onion, bay leaf and garlic in olive oil for 5 minutes.
• Add celery, carrot, basil, oregano and rosemary. Cover and simmer for about 10 minutes, stirring occasionally.
• Add zucchini, vegetable stock and water. Cover and simmer for 15 minutes.
• Add beans and simmer for 5 more minutes.
• Bring the soup to a boil and add pasta. Cook, stirring occasionally, until pasta is tender (7-10 minutes).
• Stir in the tomatoes and serve, topped with Parsley and sprinkled with black pepper.
• Vegetarian Minestrone Soup is ready.