Minestrone

Directions

1. 1
   In a large Dutch oven, heat oil over medium heat.
2. 2
   Add carrots, onion, celery and garlic.
3. 3
   Cook, stirring often, 3-5 minutes or until onion is softened.
4. 4
   Stir in the tomatoes and cook for 2 minutes.
5. 5
   Pour in broth and increase heat to high; bring to a boil.
6. 6
   Reduce heat to medium and simmer for 10 minutes, stirring often, or until reduced.
7. 7
   In a separate saucepan, cook cauliflower, zucchini and green beans in boiling salted water.
8. 8
   As soon as the water returns to a boil, drain vegetables.
9. 9
   Add vegetables and cannellini beans to the soup; season with salt and pepper.
10. 10
    Simmer for 10 minutes, or until vegetables are just tender.
11. 11
    Stir in the basil and ladle into bowls.
12. 12
    Serve with a dish of freshly grated Parmesan to sprinkle on top.