This satisfying hearty minestrone soup with fresh arugula recipe 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.
Hearty Minestrone Soup with Fresh Arugula Recipe
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 2 c. Fusilli pasta 2 c. fresh green beans 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 Add chopped vegetables,cook fo 5 minutes Add tomatoes,beans,vegetable broth, spices to pot and stir to combine. 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. 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 Add arugula and additional vegetable broth, if needed, and stir 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.