Minestrone Soup With Fresh Arugula

by Valerie Gray, From Val's Kitchen

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This satisfying minestrone soup with fresh arugula features a combination of fresh herbs, vegetables, white beans, and pasta. This soup is a great way to use up any extra fresh herbs and vegetables you have available.  This minestrone soup is delicious as written but is also very easy to adapt to your taste so don’t be nervous to experiment with the ingredients further.

Minestrone Soup With Fresh Arugula Recipe

Minestrone Soup with Fresh Arugula

This recipe requires 15 minutes of prep time and 50-55 minutes of cooking time.

Equipment Needed

  • large cooking pot OR Dutch oven
  • pasta pot
  • medium glass mixing bowl

Ingredients

  • 4 cups vegetable broth  (Use additional vegetable broth to reach desired consistency, if needed)
  • 2 cups fusilli pasta
  • 1x 28 oz can petite-diced tomatoes, undrained
  • 1x 15.5 oz can cannellini beans, drained and rinsed
  • 2 cups fresh green beans, cut into 1/2” pieces
  • 2 cups fresh arugula
  • 3 medium carrots, finely chopped
  • 3 large stalks celery, finely chopped
  • 2-3 cloves garlic, finely minced
  • 1/2 medium yellow onion, finely chopped
  • 2 whole bay leaves
  • 1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh oregano leaves (or 1 tsp dried)
  • 1/2 tbsp crushed red pepper flakes
  • 3 tbsp extra virgin olive oil, divided
  • sea salt and black pepper, to taste
  • 3” Parmesan cheese rind (optional)

Optional Garnish

  • 1/4 cup fresh parsley leaves, chopped
  • freshly grated Parmesan cheese

Minestrone Soup With Fresh Arugula Recipe

Instructions

Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat.

Saute the garlic for 2-3 minutes, stirring occasionally, until the garlic starts to turn golden brown.

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

Now add the diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to the pot and stir to combine.

If you are choosing to add the Parmesan cheese rind do that now, 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 the soup is simmering, cook the pasta according to package directions until al dente. The extra step of cooking the pasta separately instead of in the same pot with the rest of the ingredients 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.

Reserve 1 cup of the cooking liquid before draining pasta.

Rinse the pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.

Remove the cover from the pot or Dutch oven and add in the green beans and the reserved pasta cooking liquid.

Stir to combine and continue cooking, uncovered, for another 20-25 minutes until the green beans are tender.

Add the arugula and additional vegetable broth, if needed, and stir to combine.

Season with additional salt and pepper, to taste.

Cook for 2-3 minutes until the 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!

Minestrone Soup With Fresh Arugula Recipe

Minestrone Soup With Fresh Arugula

Minestrone Soup With Fresh Arugula Recipe

Ingredients

  • 4 cups vegetable broth  (Use additional vegetable broth to reach desired consistency, if needed)
  • 2 cups fusilli pasta
  • 1x 28 oz can petite-diced tomatoes, undrained
  • 1x 15.5 oz can cannellini beans, drained and rinsed
  • 2 cups fresh green beans, cut into 1/2” pieces
  • 2 cups fresh arugula
  • 3 medium carrots, finely chopped
  • 3 large stalks celery, finely chopped
  • 2-3 cloves garlic, finely minced
  • 1/2 medium yellow onion, finely chopped
  • 2 whole bay leaves
  • 1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh oregano leaves (or 1 tsp dried)
  • 1/2 tbsp crushed red pepper flakes
  • 3 tbsp extra virgin olive oil, divided
  • sea salt and black pepper, to taste
  • 3” Parmesan cheese rind (optional)
  • Optional Garnish
  • 1/4 cup 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. Saute the garlic for 2-3 minutes, stirring occasionally, until the garlic starts to turn golden brown. Add in the chopped onion, carrot, and celery and cook for another 4-5 minutes until vegetables are soft and tender, stirring occasionally. Now add the diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to the pot and stir to combine. If you are choosing to add the Parmesan cheese rind do that now, 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 the soup is simmering, cook the pasta according to package directions until al dente. The extra step of cooking the pasta separately instead of in the same pot with the rest of the ingredients 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. Reserve 1 cup of the cooking liquid before draining pasta. Rinse the pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside. Remove the cover from the pot or Dutch oven and add in the green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, for another 20-25 minutes until the green beans are tender. Add the arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes until the 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!

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    2 comments

    pat. January 18, 2018 - 7:53 am

    Fit for any vegertarian.

    Reply
    Marysa January 20, 2018 - 9:05 am

    I a a vegetarian, and this looks so good! I love how rich this soup is. And I am obsessed with arugula. The arugula and parm is the perfect topping.

    Reply

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