Minestrone Soup

Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 small zucchini, diced
1 small yellow squash, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes
4 cups chicken broth
1 cup water
1 cup uncooked pasta (such as small shells or macaroni)
1 (15-ounce) can kidney beans, drained and rinsed
1 cup frozen peas
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
grated Parmesan cheese, for serving (optional)
Instructions:
1 In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, zucchini, and yellow squash and cook until the vegetables are tender, about 5-7 minutes.
2 Stir in the green beans, diced tomatoes, chicken broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer.
3 Add the pasta and simmer until it is cooked to your liking, about 8-10 minutes.
4 Stir in the kidney beans, peas, parsley, and basil. Simmer for an additional 5 minutes.
Season the soup with salt and pepper to taste.
5 Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!