Minestrone Soup

Step 1In a large Dutch oven, heat the olive oil over medium heat. Add the carrots, celery, zucchini, bell pepper, onion, red pepper flakes, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes.

Step 2Add the chicken broth, tomatoes, basil, oregano, and turmeric (if using) and bring to a boil. Reduce to a simmer and cook for 10 minutes. Stir in the kidney beans, white beans, and green beans and cook for 5 minutes. Taste and adjust the seasoning.

Step 3Stir in the pasta and cook until the it is cooked through, about 10 minutes. Stir in the parsley.

Step 4 Serve the minestrone in bowls with a dollop of pesto and a sprinkling of parmesan cheese.