Italian Minestrone Soup

Season the beef with salt and pepper. Heat 1tbsp of the oil in a large pot over medium-high heat and sear the beef until browned on all sides, then remove the beef and set aside. It does not need to be cooked through.
2 tablespoon Olive oil, 1 lb Top sirloin
Add the remaining 1 tablespoon of oil, and then add the onion, carrots, and celery to the pot and sauté for 5 minutes before adding the garlic.
1 cup Carrots, 1 cup Celery, 3 Garlic cloves
Return the beef to the pot and add the tomatoes, kidney beans, broth, salt, basil, thyme, and bay leaf. Stir to combine.
15 ounces Canned diced tomatoes, 15 ounces Dark red kidney beans, 7 cups Beef broth, 2 teaspoon Salt, 1 teaspoon Dried basil, 1 teaspoon Dried thyme, 1 Bay leaf
Bring to a boil before covering and bring the soup to a low simmer. Simmer for 60 minutes or until the beef is tender, up to 75 minutes.
Add the pasta and zucchini, then cook for an additional 10 minutes, or until the pasta is al dente
1 cup Ditalini pasta, 1 cup Zucchini
Garnish with parsley and fresh parmesan cheese, if desired. Serve immediately.