Classic Italian Healthy Minestrone Soup

Heat olive oil, and add onions and garlic. Saute until fragrant.

Add celery, zucchini, and green beans to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.

Pour in the broth and add drained kidney beans, cannellini beans, dried oregano, dried basil, salt, and black pepper. Stir well to combine all the ingredients.

Bring soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 minutes to allow the flavors to meld together.

Meanwhile cook the pasta according to the package. Drain and set aside.

After 15 minutes, add the cooked pasta to the pot of soup. Stir gently to incorporate the pasta into the soup.

Taste and adjust seasoning if needed. Simmer for an additional 5 minutes.

Serve the soup. Garnish each bowl with freshly chopped cilantro leaves.