Hearty Minestrone Soup with Fresh Arugula
I am so glad spring is here, aren’t you? And although the weather has turned warmer, there are still days that are rainy and damp and still a little chilly. As I’ve said before, I love soup and I especially love making up a pot on a chilly day. Served with a fresh crusty bread with butter and mmmmmm!!!
This minestrone soup is great to make with fresh vegetables, if you are so lucky to have them already in your garden, or it is a great way to use up the last frozen and root cellared vegetables from last years garden that might still be lurking around your freezer or root cellar. Bonus points if you can add fresh arugula and fresh crusty bread to go with it!
This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. This dish is a great way to use up any extra fresh herbs and vegetables you have available.
Tip: For best results, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.
Hearty Minestrone Soup with Fresh Arugula
Ingredients
- 3 T. extra virgin olive oil divided
- 2-3 cloves garlic finely minced
- ½ medium yellow onion finely chopped
- 3 medium carrots finely chopped
- 3 large stalks celery finely chopped
- 1 28- oz. can petite-diced tomatoes undrained
- 1 15.5 oz. can cannellini beans drained and rinsed
- 4 c. organic vegetable broth*
- 2 whole bay leaves
- 1 T. fresh rosemary leaves finely chopped (or 1 t. dried)
- 1 T. fresh thyme leaves or 1 t. dried
- 1 T. fresh oregano leaves or 1 t. dried
- ½ T. crushed red pepper flakes
- Sea salt and black pepper to taste
- Optional: 3” Parmesan cheese rind
- 2 c. Fusilli pasta
- 2 c. fresh green beans cut into ½” pieces
- 2 c. fresh arugula
Optional Garnish:
- ¼ c. fresh parsley leaves chopped
- Freshly grated Parmesan cheese
* Use additional vegetable broth to reach desired consistency, if needed
Instructions
- Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven 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 pot and stir to combine. Add Parmesan cheese rind, if desired, 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 cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp 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 and/or a crisp, green side salad for a hearty meal. Enjoy!
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I could eat soup every day – regardless of the weather. Minestrone is a favorite as you can sub in what fresh veggies you have on hand. Love the tip for cooking the pasta separately. It’s easy to throw everything in the same pot, but going the extra step makes a big difference.
Thanks Janet! I’m glad you enjoyed the tip about the pasta, sometimes making that one extra little step makes a big difference.