One-Pot Italian Minestrone with Fresh Basil and Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty vegetable-packed Italian minestrone simmered in a savory tomato broth, finished with fresh basil and grated Parmesan for a satisfying meal. This italian-inspired quick meals (vegetarian) ready in about 40 minutes pairs extra virgin olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 1 medium zucchini
• 14 oz canned diced tomatoes
• 6 cups vegetable broth
• 3/4 cup small pasta shells
• 1 can (15 oz), drained and rinsed canned cannellini beans
• 1 cup, trimmed and cut into 1-inch pieces fresh green beans
• 1/4 cup chopped fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp salt
• 3/4 tsp black pepper

Instructions

1. Step 1: Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks into 1/4-inch pieces. Mince 3 garlic cloves. Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 7 minutes until softened.
2. Step 2: Add minced garlic and 1 medium diced zucchini to the pot. Cook for 2 minutes until fragrant and zucchini begins to soften.
3. Step 3: Stir in 14 oz canned diced tomatoes with their juice, 6 cups vegetable broth, and season with 1 1/2 tsp salt and 3/4 tsp black pepper. Bring to a boil.
4. Step 4: Add 3/4 cup small pasta shells and 1 cup fresh green beans cut into 1-inch pieces. Reduce heat to medium-low and simmer uncovered for 10 minutes until pasta is al dente.
5. Step 5: Stir in 1 can (15 oz) drained and rinsed cannellini beans and cook for 3 more minutes to heat through.
6. Step 6: Remove from heat and fold in 1/4 cup chopped fresh basil leaves. Ladle soup into bowls and top each serving with 2 tbsp grated Parmesan cheese.