Tomato Basil Minestrone Soup (Printable)

Hearty tomato basil soup with vegetables, pasta, and beans in a flavorful broth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 medium 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 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 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 - 1/2 cup fresh basil leaves, chopped
20 - 2 tablespoons fresh parsley, chopped
21 - Grated Parmesan cheese for serving (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for 5 minutes until softened.
02 - Add minced garlic, diced zucchini, and green beans. Cook for 3 minutes, stirring occasionally.
03 - Pour in diced tomatoes, crushed tomatoes, and vegetable broth. Stir in dried oregano, thyme, salt, black pepper, red pepper flakes, and tomato paste. Bring the mixture to a boil.
04 - Reduce heat to low and let the soup simmer uncovered for 15 minutes to develop flavors.
05 - Incorporate small pasta and drained cannellini beans. Continue simmering for 10 to 12 minutes until the pasta is tender.
06 - Stir in chopped basil and parsley. Taste and adjust seasoning if necessary.
07 - Ladle the soup into bowls and top with grated Parmesan cheese if preferred. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The pasta and beans make it substantial enough for lunch or dinner without feeling heavy.
  • Fresh basil stirred in at the end gives you that moment when everything clicks into place.
02 -
  • Don't add the pasta until near the end, or it'll absorb liquid and turn mushy, and you'll have something closer to porridge than soup.
  • Taste before you serve and adjust the salt and pepper—the broth and canned tomatoes vary, and you might need more than you think to balance everything.
03 -
  • If you're using vegetable broth that's already salty, be cautious with additional salt—you can always add more at the end but you can't take it back.
  • Keep some of the fresh basil reserved until the very end rather than stirring it all in, so you get pockets of bright, aromatic freshness in each spoonful.
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