Tomato Basil Minestrone Soup (Printable Version)

Flavorful vegetable and pasta soup simmered in rich tomato and basil broth, perfect for all seasons.

# 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 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 (optional)

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under an hour and fills your kitchen with that cozy Italian aroma that makes everyone hungry.
  • You can swap vegetables based on what's in your fridge without ruining anything.
  • One pot means minimal cleanup, which honestly matters when you're eating soup on a weeknight.
02 -
  • Don't add the pasta at the beginning or it'll turn into mush; pasta keeps cooking even after you turn off the heat, so it's better slightly al dente when you think it's done.
  • Fresh basil added at the end makes all the difference between a good soup and one people remember—if you can only use dried basil, use half the amount and add it earlier.
03 -
  • Make it in a big batch and freeze it in portions; it reheats beautifully and becomes weeknight dinner when you forgot to plan.
  • Add the pasta and beans only to the portion you're eating if you're storing leftovers, so they don't get mushy; reheat the broth and cook fresh pasta when you serve it.
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