Tomato Basil Minestrone Soup (Print)

Hearty vegetable and pasta soup in a tomato basil broth, ideal for a comforting meal anytime.

# Ingredients:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 (14-ounce) can diced tomatoes
09 - 1 (14-ounce) can crushed tomatoes

→ Broth & Flavorings

10 - 4 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon freshly ground black pepper
15 - ¼ teaspoon crushed red pepper flakes (optional)
16 - 2 tablespoons tomato paste

→ Pasta & Beans

17 - 1 cup small pasta (e.g., ditalini or elbow macaroni)
18 - 1 (15-ounce) can cannellini beans, drained and rinsed

→ Finish

19 - ½ cup fresh basil leaves, chopped
20 - 2 tablespoons fresh parsley, chopped
21 - Grated Parmesan cheese, for serving (optional)

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 minutes until fragrant.
03 - Add diced tomatoes, crushed tomatoes, vegetable broth, dried oregano, dried thyme, salt, black pepper, red pepper flakes, and tomato paste. Stir to combine and bring to a boil.
04 - Reduce heat to low and simmer uncovered for 15 minutes to blend flavors.
05 - Add small pasta and cannellini beans to the pot. Continue simmering for 10 to 12 minutes until pasta is tender.
06 - Stir in chopped basil and parsley. Adjust seasoning if necessary.
07 - Ladle soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot.

# Pro Tips:

01 -
  • It's a one-pot meal that feels fancier than the effort it takes, which means more time drinking coffee instead of cleaning.
  • The broth tastes like you've been simmering it all day, but you'll have dinner ready in under an hour.
  • It's forgiving enough to use whatever vegetables you have hiding in your crisper drawer.
02 -
  • Don't add the pasta until you're ready for it to cook, or it will continue absorbing liquid and turn into mush hours later.
  • Fresh basil added at the end makes the entire difference between a good soup and one that tastes alive—don't skip it or add it early.
03 -
  • Make a bigger batch and freeze it in portions—it reheats beautifully and tastes even better the next day as flavors settle.
  • If you're adding pasta later for leftovers, store the soup and pasta separately so the noodles don't turn to mush in the refrigerator.
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