One-Pot Italian Minestrone with Fresh Basil and Parmesan

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 quick recipe (vegetarian), ready in about 40 minutes, pairs extra virgin olive oil, yellow onion, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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) canned cannellini beans, drained and rinsed
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp salt
• 3/4 tsp black pepper

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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.