Minestrone Soup with Pumpkin and Green Beans

Prepare the vegetables: peel and finely chop the red onion. Thinly slice the garlic. Peel the carrots, celery root, and pumpkin. Slice the carrots into rounds, dice the celery root, and cut 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, heat the olive oil and sauté the onion until translucent. Add the garlic and sauté briefly until fragrant. Add the carrots, celery root, and pumpkin. Sauté together for a short time, then stir in the oregano, thyme, and bay leaves. Season with salt and pepper to taste.

Pour in the vegetable broth and add the chopped peeled tomatoes. Cook covered over low heat for about 20 minutes.