Classic Minestrone with Pumpkin and Beans

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

Heat the olive oil in a large pot and sauté the onion until golden. Add the garlic and fry briefly. Then add the carrots, celery, and squash. Sauté briefly, then stir in the oregano, thyme, and bay leaves. Season with salt and pepper. Add the vegetable broth and diced tomatoes. Let everything simmer over medium heat for about 20 minutes.

After 20 minutes, add about 200 ml of water, the conchiglie pasta, and the green beans to the pot. Cook 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 everything is hot. Season with salt and pepper to taste.