Hearty Minestrone Soup with Fresh Arugula

Minestrone_square.jpg

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. 

 

Prep time: 15 minutes

Cook time: 50-55 minutes

Serves: 6-8

 

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

 

Directions:

 

  1. 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.

  2. Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.

  3. 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. 

 

  1. 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.

  2. 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.

  3. 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.

  4. 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! 

 

Published by Henrietta Watson

Hello my name is Henrietta Watson. I am a mother of a 26 year old daughter and a 19 year old son. I also have a 1 year old granddaughter and a newborn granddaughter.I am a Security Officer. I also write short stories, blogs and poems. I like cooking,grilling,fishing,skating,playing billiards,going out to eat and going to see movies.

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Jez Braithwaite

Taking the camera for a walk!!!

Pattimouse

A glimpse into the mind of a half mad poet

Wood Create

A passionate woodworking dad

A Better Man

Make a Start

ronovanwrites

Forward, Always

Novas Namaste 365 Online

Mental Health & Self-care Advocacy

I Watched an Anime

My Personal Reviews on Anime

Norma J. Hill

a pen and paper mama site

Bittersweet turns

Deep Down Inside...

Granny Shot It

This site focuses mainly on photography, but also discusses just about any topic.

priorhouse blog

Photos, art - and a little bit of LIT.

Helle Gade

Photography, Poetry and Indie Authors

Bree Hill

Better late than never; one woman's journey falling for the romance genre.

From Pyrenees to Pennines

We went to France ..... and then we came back.

pensitivity101

An onion has many layers. So have I!

Victoria Ray

BOOKS. WRITING. ADULT HUMOR. COMEDY. ABSURD.

Christina Frangione Nutrition Therapy

Christina Frangione, MS, RD, CDN is a registered dietitian nutritionist practicing in Huntington, NY who uses a non-diet, intuitive eating approach to developing peace with food and our bodies.

%d bloggers like this: