Tomato Basil Minestrone Soup (Printable)

Hearty tomato basil broth with vegetables, pasta, and beans simmered for a comforting warm dish.

# What You Need:

→ 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 medium 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 (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)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
02 - Incorporate minced garlic, diced zucchini, and green beans. Continue cooking for 3 minutes, stirring occasionally.
03 - Add diced tomatoes, crushed tomatoes, vegetable broth, dried oregano, thyme, salt, black pepper, red pepper flakes (if using), and tomato paste. Stir well and bring the mixture to a boil.
04 - Reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes to develop flavors.
05 - Add small pasta and rinsed cannellini beans to the pot. Simmer until pasta is tender, 10 to 12 minutes.
06 - Stir in chopped fresh basil and parsley. Adjust seasoning with salt and pepper to taste.
07 - Ladle into bowls and serve hot. Optionally, top with grated Parmesan cheese.

# Expert Tips:

01 -
  • It tastes infinitely better than the sum of its parts, somehow tasting like you simmered it all day when you really didn't.
  • You can make it with whatever vegetables are calling from your produce drawer, so it never feels repetitive.
  • One pot, minimal cleanup, and you'll have enough to satisfy six people or feed yourself for three days straight.
02 -
  • Don't add the basil and parsley during cooking or they'll lose their brightness and taste like hay instead of like summer.
  • The pasta will keep absorbing liquid as the soup sits, so if you're making it ahead, store the pasta separately and add it fresh when you reheat, or just accept that your second bowl will be thicker than your first.
03 -
  • Mince your garlic finely so it disperses into the broth rather than announcing itself in chunks.
  • Add the pasta only when you're ready to serve or shortly before, because it keeps absorbing liquid and the soup gets progressively thicker, which is either a feature or a bug depending on your preferences.
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