Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup diced tomatoes (fresh or canned)
• 6 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic to the pot and cook for an additional minute until fragrant.
3. Stir in the diced zucchini and yellow squash, and cook for another 3-4 minutes.
4. Add the diced tomatoes, vegetable broth, kidney beans, dried basil, dried oregano, and dried thyme to the pot. Bring the soup to a simmer.
5. Once simmering, add the pasta to the pot and cook according to package instructions until al dente.
6. Season the soup with salt and pepper to taste, adjusting as needed.
7. Once the pasta is cooked, remove the soup from heat. Taste and adjust seasoning if necessary.
8. Serve the hearty vegetable minestrone soup hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Enjoy this comforting and nutritious soup, packed with hearty vegetables and Italian flavors!