Tomato Basil Minestrone Soup (Printable)

Hearty tomato basil soup with fresh vegetables, pasta, and beans for a comforting, flavorful meal.

# Ingredient List:

→ 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)

# Steps:

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. Cook for an additional 3 minutes.
03 - Add diced tomatoes, crushed tomatoes, vegetable broth, dried oregano, dried thyme, salt, black pepper, crushed 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 cannellini beans. Continue simmering for 10 to 12 minutes until pasta reaches desired tenderness.
06 - Stir in chopped fresh basil and parsley. Adjust seasoning if necessary.
07 - Ladle hot soup into bowls and optionally garnish with grated Parmesan cheese.

# Expert Advice:

01 -
  • It's forgiving and flexible, bending to whatever vegetables you have on hand without losing its soul.
  • The bright basil at the end transforms something simmering into something alive.
  • One pot, real food, and the kind of leftover that tastes even better the next day.
02 -
  • Drain and rinse your canned beans thoroughly—this keeps the soup from becoming cloudy or starchy.
  • Don't skip the fresh herbs at the end; they're the difference between a good soup and one that feels alive on your tongue.
  • Add the pasta to already-simmering broth so it cooks in the flavorful liquid rather than in plain water.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and feel intentional in the finished soup.
  • If you're making this for a gluten-free table, the pasta swap is effortless—use gluten-free shapes and cook them according to package directions.
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