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Recipe for Minestrone Soup with fresh arugula

This recipe yields six servings of a delicious, hearty vegetable soup made with a variety of fresh vegetables, herbs, and spices.
It features fusilli pasta, green beans, and arugula, all cooked to perfection in a rich, flavorful broth.
This dish is perfect for a weeknight dinner or a special occasion, and it can be easily customized to suit your dietary preferences.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 420 kcal

Equipment

  • Large pot or Dutch oven
  • Medium bowl
  • Colander or strainer
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Ladle
  • Grater (for Parmesan cheese)

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 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

Optional Garnish:

  • ¼ c. fresh parsley leaves chopped
  • Freshly grated Parmesan cheese

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, 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!

Notes

Nutritional Facts:
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
Keyword Minestroni, soup