Tomato Basil Minestrone Soup (Printable)

Hearty vegetable and pasta soup enriched with tomato and fresh basil flavors.

# 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 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 (e.g., 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)

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Incorporate minced garlic, diced zucchini, and chopped green beans; cook for 3 minutes to soften.
03 - Add diced and crushed tomatoes, vegetable broth, dried oregano, dried thyme, salt, black pepper, crushed red pepper flakes, and tomato paste. Stir thoroughly and bring the mixture to a boil.
04 - Lower the heat to a simmer and cook uncovered for 15 minutes to develop flavors.
05 - Add small pasta and drained cannellini beans. Continue simmering for 10 to 12 minutes until pasta reaches desired tenderness.
06 - Stir in freshly chopped basil leaves and parsley. Taste and adjust seasoning as necessary.
07 - Ladle the soup into bowls and optionally top with grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but you'll have it on the table in under an hour.
  • The flavors actually get better the next day, so leftovers become an even better meal.
  • You can use whatever vegetables you have on hand and it will turn out delicious.
02 -
  • Add the pasta near the end, not at the beginning, or it will absorb all the broth and turn your soup into something thicker and stodgier than minestrone should be.
  • Fresh basil loses its brightness the moment you cook it, so add it after you turn off the heat and stir it in gently right before serving.
  • Taste constantly as you season—minestrone's flavor builds gradually, and you want to catch it at its peak.
03 -
  • Keep the heat at a proper simmer, not a rolling boil, so the vegetables stay intact and the broth stays clear and bright.
  • If your soup seems thin, let it simmer uncovered for a few extra minutes—some of the liquid will reduce and concentrate the flavor naturally.
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