Hey there! So, I’ve got this awesome recipe for you — minestrone soup! It’s got all these yummy things like fresh herbs, veggies, white beans, and pasta. But guess what? You can totally mix it up and try different ingredients if you want!
Imagine a warm, comforting bowl of soup that’s bursting with flavors and aromas, filling your kitchen with the scents of garlic, herbs, and fresh vegetables. This hearty minestroni soup with arugula is the perfect dish for a cozy night in, or for a special occasion when you want to impress your guests with a delicious, satisfying meal. With its rich, savory broth and generous chunks of vegetables, this soup is sure to become a new favorite in your household.
Oh, and here’s a cool tip: when you’re cooking the pasta, make sure to cook it separately from the rest of the stuff. This way, the soup turns out even better! See, when you cook the pasta with everything else, it releases too much starch and makes the noodles all soft and mushy. But if you cook it separately, you’ll have tastier leftovers for the next day and it’ll be easier to freeze for later!
So go ahead and give this minestrone soup a try. It’s a great way to use up any extra herbs and veggies you have lying around. Enjoy!
Recipe for Minestrone Soup with fresh arugula
- Large pot or Dutch oven
- Medium bowl
- Colander or strainer
- Cutting board
- Measuring spoons
- Measuring cups
- Grater (for Parmesan cheese)
- 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 untrained
- 1 15.5 oz. can cannelloni beans drained and rinsed
- 4 c. vegetable broth preferably organic
- 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. Fusilier pasta
- 2 c. fresh green beans cut into ½” pieces
- 2 c. fresh arugula
- ¼ c. fresh parsley leaves chopped
- Freshly grated Parmesan cheese
- 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, cannelloni 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 dent. 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!
Per serving (one portion of soup and pasta): Calories 420 Total Fat 22g Saturated Fat 7g Cholesterol 10mg Sodium 400mg Total Carbohydrate 63g Dietary Fiber 9g Sugars 8g Protein 17g
Can I use different types of pasta?
Yes, feel free to choose your preferred shape and size of pasta. Just adjust cooking time accordingly.
How do I prepare the Parmesan cheese rind?
Simply grate it or slice it thinly before adding it to the pot.
What happens if I don’t have all the fresh herbs called for in the recipe?
You can omit them or replace them with dried versions, though the flavor may vary slightly.
Is it necessary to let the soup simmer for so long?
Allowing the soup to simmer helps develop the flavors and makes the vegetables tender. However, you can shorten the cooking time by using pre-cooked or canned vegetables.
Can I reheat leftovers?
Absolutely! Just reheat gently over low heat, ensuring the soup doesn’t boil vigorously.
With its abundance of vegetables, herbs, and spices, this hearty vegetable soup with pasta and arugula will satisfy your appetite and delight your senses. Perfect for a family dinner, a casual gathering with friends, or a quick lunch during the workweek, this recipe is versatile enough to accommodate various dietary needs and preferences. So go ahead and give it a try – we promise you won’t be disappointed!Please share, thank you!