Hearty Minestrone Soup with Arugula

A hearty minestrone soup that is packed with fresh herbs and vegetables and full of delicious flavor.

Course Recipes

Cuisine Soups

Prep Time 15

Cook Time 55

Total Time 1 10

Servings -8

Calories 271kcal

Author Michelle Ordever

Ingredients

3 Tbsp extra virgin olive oil divided
3 cloves garlic finely minced
½ medium yellow/white onion finely chopped
3 medium carrots finely chopped
3 large stalks celery finely chopped
1 28 oz can diced tomatoes
1 15.5 oz can cannellini beans
4 cups organic vegetable broth/stock*
2 bay leaves
1 Tbsp fresh rosemary leaves finely chopped (or 1 tsp dried)
1 Tbsp fresh thyme leaves or 1 tsp dried
1 Tbsp fresh oregano leaves or 1 tsp dried
½ Tbsp crushed red pepper flakes
Sea salt and black pepper to taste
3 ” Parmesan cheese rind optional
2 cups Fusilli pasta
2 cups fresh green beans cut into ½” pieces
2 cups fresh arugula

Optional Garnish

¼ cup fresh flat leaf parsley chopped
Freshly grated Parmesan cheese

Instructions

Heat 2 tablespoons olive oil and garlic in a large saucepan over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pan and stir to combine. Add Parmesan cheese rind, if using, and season with salt and black pepper, to taste.
Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
Remove lid from pan and add the green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are tender.
Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped
parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread for a hearty meal. Enjoy!

Notes

For my UK readers, please note the following: The canned tomatoes would be 2 x 400g cans, and the beans would be 1 x 400g. Arugula is known as rocket in the UK.

*Use additional vegetable broth/stock to reach desired consistency, if needed

Nutrition