Tomato Minestrone soup is a classic for a very good reason; hearty, easy, and super filling. This tomato focused version is no exception; good for any weeknight, it can go from pantry to pot to bowl in minutes. Pair it like I do with some roasted salmon, or keep it as is for a killer vegan main. Let’s make some tomato minestrone soup!
Tomato Minestrone Soup
- 2 tablespoons olive oil
- 1 cup diced zucchini (about 1 small one)
- 1/2 cup diced carrot (about 1 carrot)
- 1 onion, diced
- 3 cloves minced garlic
- 1 bay leaf
- 4 cups chicken or vegetable stock
- 15 ounces cannellini beans (thats one can)
- 2 cups crushed tomatoes
- 10 fresh basil leaves
- Parmesan cheese (optional)
- Italian bread (for sopping)
- Black pepper
- In a dutch oven over medium heat, add in olive oil, then sweat onion/carrot for 6 minutes along with a heavy pinch of salt. Add in zucchini and garlic for another minute, then add in bay leaf, stock, drained beans, and tomatoes. Bring to a simmer.
- Simmer the soup for 10 minutes, then served, garnished with the basil, cheese, bread, and grinds of black pepper. Yeah, its really that easy.