Save The smell of tomato basil simmering on the stove still takes me back to my first tiny apartment with the unreliable radiator. I made this minestrone on a particularly frigid Sunday when the heat had gone out again, standing over the pot just to stay warm. Something about watching vegetables soften and the broth turn that deep rich red made the cold seem manageable. That afternoon, my neighbor knocked on the door because the aroma had drifted through the building vents.
Months later, I brought a batch to a friends potluck during a rainy weekend at the beach. Everyone hovered around the stove, dipping bread into their bowls, and someone asked for thirds before the main course even came out. That is when I realized this is not just soup, it is the kind of food that makes people feel safe and fed.
Ingredients
- 2 tablespoons olive oil: This builds the foundation, so do not skimp on quality
- 1 medium onion, diced: Sweet varieties work beautifully here
- 2 carrots, diced: They add sweetness and structure to every spoonful
- 2 celery stalks, diced: Essential for that aromatic base
- 2 cloves garlic, minced: Add it when you want to feel like you know what you are doing
- 1 zucchini, diced: Keeps things light and summery
- 1 cup green beans, cut into 1-inch pieces: Fresh ones snap satisfyingly when you bite in
- 1 (14-oz) can diced tomatoes: Chunky texture is what we are after
- 1 (14-oz) can crushed tomatoes: This creates that velvety body
- 4 cups vegetable broth: Homemade is ideal, but a good quality store-bought works perfectly
- 1 teaspoon dried oregano: Dried herbs actually hold up better in long simmering
- 1 teaspoon dried thyme: Earthy and grounding
- 1 teaspoon salt, or to taste: Start conservative, you can always add more
- ½ teaspoon freshly ground black pepper: Grind it right before it hits the pot
- ¼ teaspoon crushed red pepper flakes: Optional, but wakes everything up
- 2 tablespoons tomato paste: The secret to deep, concentrated flavor
- 1 cup small pasta: Ditalini or elbows catch the broth perfectly
- 1 (15-oz) can cannellini beans, drained and rinsed: Creamy and substantial
- ½ cup fresh basil leaves, chopped: Tear them by hand for the most aromatic finish
- 2 tablespoons fresh parsley, chopped: Bright and fresh against the rich tomatoes
- Grated Parmesan cheese: For serving, because cheese makes everything better
Instructions
- Build Your Base:
- Heat the olive oil in a large pot over medium heat until it shimmers slightly. Add the onion, carrots, and celery, then sauté for about 5 minutes until they start to soften and smell sweet.
- Add The Green Vegetables:
- Stir in the garlic, zucchini, and green beans. Cook for another 3 minutes, just until the garlic becomes fragrant but do not let it brown.
- Create The Broth:
- Add both cans of tomatoes, the vegetable broth, oregano, thyme, salt, pepper, red pepper flakes, and tomato paste. Stir everything together thoroughly and bring it to a gentle boil.
- Let It Simmer:
- Reduce the heat to maintain a steady simmer and cook uncovered for 15 minutes. The flavors will start mingling and the kitchen will smell amazing.
- Add Pasta And Beans:
- Stir in the pasta and cannellini beans. Simmer for another 10 to 12 minutes until the pasta is tender but not mushy.
- Finish With Fresh Herbs:
- Remove from heat and stir in the fresh basil and parsley. Taste and adjust the seasoning if needed.
- Serve It Up:
- Ladle into warm bowls and top with grated Parmesan cheese if you are feeling indulgent.
Save My sister claimed she did not like soup until I made this for her when she was recovering from surgery. She asked me to leave the container and texted me two days later asking for the recipe.
Making It Your Own
Sometimes I add a handful of spinach or chopped kale during the last two minutes of cooking, just until it wilts. A Parmesan rind simmered in the broth adds incredible depth if you have one stashed in your freezer. The beauty is in its adaptability.
The Bread Situation
Crusty bread is not optional, it is essential. I learned this the hard way after serving it without bread once and watching everyone look around vaguely disappointed. Toast rubbed with raw garlic while still hot changes everything.
Storage And Reheating
This soup keeps beautifully in the refrigerator for up to five days and actually tastes better on day two or three. Freeze it without the pasta if you plan to store it longer, then add freshly cooked pasta when reheating.
- Reheat gently over medium-low heat, adding a splash of water or broth if needed
- The pasta will absorb liquid, so do not panic if it looks thicker than when you first made it
- Never microwave it in a takeaway container unless you want tomato explosions everywhere
Save There is something deeply comforting about a pot of soup simmering away on the stove, filling your home with warmth and the promise of something delicious.
Recipe Help & Answers
- → What type of pasta works best in this soup?
Small shapes like ditalini or elbow macaroni hold up well, absorbing flavors without becoming mushy.
- → Can I add other vegetables to the mix?
Yes, spinach or kale can be stirred in near the end for added greens and nutrition.
- → How can I adjust the spice level?
Red pepper flakes add warmth; reduce or omit them to keep the soup mild.
- → Is Parmesan cheese necessary?
No, it’s optional and can be omitted for a dairy-free version or replaced with a vegan alternative.
- → How do I make this suitable for gluten-free diets?
Simply swap regular pasta for gluten-free varieties to accommodate dietary needs.