Classic Minestrone with Shell Pasta

First, prepare the vegetables: Peel and finely dice the onion. Slice the garlic thinly. Peel carrots, celeriac, and butternut squash. Slice the carrots, cut the celeriac into small cubes, and the squash into slightly larger cubes. Trim the ends of the green beans and cut the pods into pieces about 1 cm long.

Heat the olive oil in a large pot and sauté the onion until golden. Add the garlic and roast briefly. Add carrots, celeriac, and squash and sauté briefly as well. Stir in oregano, thyme, and bay leaves. Season with salt and pepper. Add the vegetable broth and peeled tomatoes (crush them a bit in the pot). Let everything simmer for about 20 minutes over medium heat.

After 20 minutes, add about 200 ml of water, the shell pasta, and the green beans. Continue cooking until the pasta is al dente – this takes about 10 minutes. Turn off the stove, stir in the tomato paste and drained kidney beans. Let the soup rest briefly without further cooking until the beans are warm. Season again with salt and pepper. Serve sprinkled with fresh basil and grated Parmesan.