Tomato Basil Minestrone Soup (Printable Page)

A rich tomato basil blend with vegetables and pasta for a comforting Italian meal.

# 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-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)

# Step-by-Step Guide:

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; cook for 3 minutes, stirring occasionally.
03 - Add diced and crushed tomatoes, vegetable broth, dried oregano, thyme, salt, pepper, crushed red pepper flakes, and tomato paste. Stir to blend and bring to a boil.
04 - Reduce heat and simmer uncovered for 15 minutes to develop flavors.
05 - Add small pasta and drained cannellini beans. Simmer another 10 to 12 minutes until pasta is tender.
06 - Stir in chopped basil and parsley. Adjust seasoning as needed.
07 - Ladle soup into bowls and serve hot, topped with grated Parmesan if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day, which honestly never gets old.
  • Every spoonful is different thanks to the mix of vegetables and pasta, keeping things interesting from bowl to bowl.
  • You can make a huge pot and eat well for days, or adjust the quantities without throwing off the whole balance.
02 -
  • Don't add the pasta until the very end or it'll turn to mush and absorb all the broth, making your soup thick and heavy instead of light and flowing.
  • Taste as you go, especially when seasoning—minestrone is forgiving, but it teaches you to trust your own palate more than any recipe.
  • Fresh herbs at the end make all the difference; they're not optional, they're what lifts everything from good to memorable.
03 -
  • For a deeper flavor, let the tomato paste cook in the oil for a minute before adding the liquid; this small step makes the whole soup taste more intentional.
  • If you prefer a brothier soup, add an extra cup of vegetable broth; if you want it thicker, let it simmer a few minutes longer or add less broth at the start.
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