Tomato Basil Minestrone (Printable)

Hearty minestrone simmered in tomato basil broth with fresh vegetables and pasta.

# What You'll 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 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)

# Step-by-step Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic, diced zucchini, and green beans, cooking for 3 minutes to meld flavors.
03 - Add diced and crushed tomatoes, vegetable broth, dried oregano, dried thyme, salt, black pepper, red pepper flakes, and tomato paste. Stir thoroughly and bring to a boil.
04 - Reduce heat to a simmer and cook uncovered for 15 minutes to develop flavors.
05 - Add small pasta and drained 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 to taste before serving.
07 - Ladle soup into bowls and optionally top with grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in under an hour and fills your whole kitchen with that unmistakable aroma of a proper Italian kitchen.
  • Built-in flexibility means you use whatever vegetables are hanging around, so it never feels like the same soup twice.
  • One pot, real warmth, and the kind of satisfying that makes you reach for seconds without thinking.
02 -
  • Don't skip rinsing the canned beans—starchy liquid will cloud your beautiful broth and make it taste less fresh.
  • Add the fresh herbs at the very end; they'll turn dark and bitter if they simmer too long in the heat.
  • Taste before serving and adjust seasoning one more time; salt and pepper are your friends here.
03 -
  • Make a double batch and freeze in portions—minestrone is one of those soups that tastes even better on day three.
  • If you want extra body and richness, stir in a tablespoon of tomato paste at the end instead of at the beginning, so it tastes bright and fresh rather than deeply cooked.
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