Hearty Minestrone Soup with Toasted Bread

1. Build the Aromatic Base

1. Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery. Cook gently for about 6 to 8 minutes, stirring occasionally, until the vegetables soften and become fragrant without browning.
3. Stir in the minced garlic and dried oregano, cooking for another 1 minute until aromatic.

2. Simmer the Soup

1. Add the diced potato, zucchini, canned tomatoes with their juices, rinsed cannellini beans, bay leaf, salt, pepper, and the vegetable broth to the pot.
2. Stir everything together thoroughly and bring the soup to a rolling boil over medium-high heat.
3. Once boiling, turn down the heat to low, cover with a lid slightly askew, and let it simmer gently for 20 minutes until the potatoes are tender when pierced with a fork.

3. Add Greens and Pasta

1. Stir in the chopped cabbage (or chard) and the ditalini pasta.
2. Simmer uncovered for about 8 to 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is al dente and the greens are tender.
3. Remove and discard the bay leaf. Taste the broth and adjust with additional salt and black pepper as needed.

4. Toast the Bread and Serve

1. While the pasta finishes cooking, toast the thick slices of bread in a toaster, under a broiler, or in a dry skillet until golden and crisp.
2. Lightly rub the cut side of the halved garlic clove over the warm, rough surface of each toast slice, then drizzle with a touch of olive oil.
3. Ladle the hot minestrone into wide bowls. Garnish with a sprinkle of grated Parmesan and a light swirl of olive oil, and serve immediately alongside the warm garlic toast.