Tomato Minestrone Soup

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!

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5 from 5 votes

Tomato Minestrone Soup

Minestrone Soup in minutes
Course Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 bowls
Author Jim


  • 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.


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Serving: 6People | Calories: 198kcal

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