Minestrone Soup with Vegetables and Pumpkin

Start by preparing the vegetables. Peel the onion and chop it finely. Slice the garlic thinly. Peel the carrots, celery, and pumpkin. Cut the carrots into rounds, the celery into cubes, and the pumpkin into larger cubes. Trim the ends of the green beans and cut them into pieces about one centimeter long.

In a large pot, sauté the onion in olive oil until golden. Add the garlic and let it brown lightly. Add the carrots, celery, and pumpkin. Sauté them together for a few minutes, then incorporate the oregano, thyme, and bay leaves. Season with salt and pepper to taste.

Pour in the vegetable broth and add the finely chopped peeled tomatoes (with their juice). Let the soup simmer over low heat for about 20 minutes.