Tomato Basil Minestrone Soup (Printable View)

A rich tomato-basil broth with vegetables, pasta, and beans for a warm, satisfying bowl.

# 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 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 (14-oz) can diced tomatoes
09 - 1 (14-oz) 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-oz) 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 Make It:

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

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The soup gets better as it sits, so leftovers are actually something you'll look forward to eating.
  • You can stretch it easily or add whatever vegetables are hanging around in your crisper drawer.
02 -
  • Never add the fresh herbs during cooking—they'll lose their whole identity and become a faded green color instead of tasting alive and sharp.
  • The pasta will keep absorbing broth as the soup sits, so if you're making it ahead, keep extra broth on hand to thin it out when you reheat.
  • Tasting as you go is not optional; this soup needs salt to wake everything up, and everyone's palate and broth choices are different.
03 -
  • Mise en place is your friend here—chop everything before you start cooking so the process feels smooth and you can actually enjoy watching it come together.
  • Use your nose as much as your timer; when the soup smells rich and the pasta tastes done, you're there.
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