This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta.
Although the Minestrone Soup 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.
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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
- 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)
- ½ T. crushed red pepper flakes
- 1 T. fresh thyme leaves (or 1 t. dried)
- 1 T. fresh oregano leaves (or 1 t. dried)
- 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
- 3 c. fresh arugula
- ¼ c. fresh parsley leaves, chopped
- Freshly grated Parmesan cheese
* Use additional vegetable broth to reach desired consistency, if needed
- 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.
- Stir in diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes.
- 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 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.
- Cover and set aside.
- Remove cover from the 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 this delicious Minestrone Soup with crusty bread and/or a crisp, green side salad for a hearty meal.
29 thoughts on “Hearty Minestrone Soup with Fresh Arugula”
awesome recipee…thanks for sharing,..
You are welcome.
Your post is featured on Full Plate Thursday this week. Enjoy your new Red Plate and thanks so much for sharing with us.
How exciting. Thank you.
What a wonderful looking soup with all those vegetables and herbs, I am a soup lover and minestrone is one of my favorites. I’m glad to try a new recipe. Have a great week
Thank you. Happy Chanukah.
Mmmmmmm… This looks amazing! I will have to try this out.
I hope that you will love it.
I’m sure my husband would this soup. Healthy and easy to do. I’ll try to create this one at home. Thanks for the recipe.
You are so very welcome. Enjoy.
Wow! Your minestrone has three of my favorite herbs – rosemary, oregano, and thyme. I can imagine its taste right now. 🙂
If those are your favorites then you will LOVE this recipe.
Now that would warm us up on a cold day. Good enough for a whole meal, I like your idea of no pasta, it probably tasted just as good without it.
It really did. I found that I really did not miss it.
This looks so delicious I must give it a try.
It looks delish and healthy. Thanks for sharing the recipe, I would like to try it at home soon.
That’s a very hearty soup indeed! A great idea to add arugula! Will make it and share the outcome!
I look forward to your outcome. 🙂
i love this recipe! minestrone soup has always been a favorite especially during cold months
Soup in cold weather is awesome.
i love this recipe! minestrone soup has always been a fav!
Your Hearty Minestrone Soup looks delicious, we will really enjoy this recipe! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
Thank you. I hope your week is also lovely.
This looks and sounds so delicious and perfect for this time of year. Also, such a great idea topping it off with fresh arugula! It’s my favorite green! I am GF, but it will be a simple adjustment to add in GF pasta instead 🙂
Yes, very simple. Right now I am watching carbs quite closely so I went with no pasta when I made it the second time. The beans still have carbs but I was within my “safe zone.”
I love arugula – what a great idea! Can’t wait to try this recipe, it sounds so yummy!
It is easy too 🙂