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.
What goes in minestrone soup?
Typical ingredients include diced zucchini, diced carrot, onion, garlic, chicken or veggie stock, cannellini beans, and tomatoes.
Does minestrone soup take long to cook?
Most minestrone soups can come together in under 15 minutes once the vegetables are chopped.