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Minestrone Basil Soup

The recipe is so easy and when you add a parmesan crusted grilled cheese to dip in it, it makes it heavenly!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: minestrone soup, soup, tomato soup
Servings: 8 servings
Calories: 180kcal


  • 2 tbsp olive oil
  • 1 large white or sweet onion, chopped
  • 4 tsp minced garlic
  • 1 cup chopped celery
  • 1 cup carrot, peeled and sliced
  • cups zucchini, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp ground black pepper
  • 1 (28oz) can petite diced tomatoes, no salt added, undrained
  • 1 (14oz) can petite diced tomatoes, no salt added, undrained (could also forgo the 28oz can and just do 3, 14 oz cans too :) )
  • 6 cups water
  • 6 tsp chicken bouillon, preferably low sodium
  • 1 (15oz) can beans, drained & rinsed, unsalted (cannellini or kidney are good choices)
  • ½ cup whole grain pasta (can use regular pasta too. My favorite is the Barilla protein plus pasta)
  • 2 tsp dried parsley
  • cup parmesan cheese - optional


  • Heat oil in large stock pot over medium-high heat. Add the onion, celery, and carrots, and cook until tender. Add the garlic and cook for 30 seconds. Add zucchini, oregano, basil, pepper and cook for about 2 more minutes.
  • Add tomatoes, water, and chicken bouillon and bring to a boil. Reduce heat to low and simmer for 10-15minutes (or until veggies are tender).
  • Add beans and pasta and cook ~8-10 more minutes until pasta is tender. Top with parsley and Parmesan cheese or serve with grilled cheese sandwiches.