Hearty Minestrone Soup with Fresh Arugula

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

Enjoy!

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