Name: Hearty Minestrone Soup with Fresh Arugula
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 tbsp extra virgin olive oil, divided; 2-3 cloves garlic, finely minced; 1/2 medium yellow onion, finely chopped; 3 medium carrots, finely chopped; 3 large stalks celery, finely chopped; 28 oz 1 can petite-diced tomatoes, undrained; 15.5 oz 1 can cannellini beans, drained and rinsed; 4 cup organic vegetable broth; 2 whole bay leaves; 1 tbsp fresh rosemary leaves, finely chopped; 1 tbsp fresh thyme leaves; 1 tbsp fresh oregano leaves; 1/2 tbsp crushed red pepper flakes; Sea salt and black pepper, to taste; 3" Parmesan cheese rind; 2 cup Fusilli pasta; 2 cup fresh green beans, cut into 1/2" pieces; 2 cup fresh arugula; 1/4 fresh parsley leaves, chopped; Freshly grated Parmesan cheese

Hearty Minestrone Soup with Fresh Arugula

It's time for delicious and comforting healthy soup with vegetables, fresh herbs, cannellini beans and Fusilli pasta topped with fresh arugula.

Cuisine: American Courses: Dinner, Soup Recipe Keys: Quick Meals V Vegetarian

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins Difficulty: Beginner Servings: 8 Best Season: Suitable throughout the year

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!