Hearty Minestrone Soup with Fresh Arugula

Hearty Minestrone Soup with Fresh Arugula

Disclaimer: Elise Ho, aka “Dr. Ho” is a Holistic Health & Life Coach. Dr. Ho is NOT a medical doctor, licensed therapist, lawyer, or a bevy of other things. Products or services that Dr. Ho believes in are the only ones that she recommends. Dr. Ho may receive compensation, product, or an affiliate commission on anything you see on this site. This is a personal Website solely reflecting Dr. Ho’s personal opinions. Statements on this site do not represent the views or policies of any organization with which I may be affiliated.


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.

*This post may contain affiliate links. Click HERE to read my full disclosure.*

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



  • 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


Optional Garnish:

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

* Use additional vegetable broth to reach desired consistency, if needed


  1. Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat.
  2. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
  3. Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
  4. Stir in diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes.
  5. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste.
  6. Bring to a boil, then reduce heat to medium-low.
  7. Cover and simmer 20-25 minutes.
  8. While soup is simmering, cook pasta according to package directions until al dente.
  9. Reserve 1 cup of the cooking liquid before draining pasta.
  10. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil.
  11. Cover and set aside.
  12. Remove cover from the pot or Dutch oven and add green beans and the reserved pasta cooking liquid.
  13. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp-tender.
  14. Add arugula and additional vegetable broth, if needed, and stir to combine.
  15. Season with additional salt and pepper, to taste.
  16. Cook for 2-3 minutes or until arugula begins to wilt.
  17. To serve, divide cooked pasta among individual serving bowls and top with hot soup.
  18. Top with chopped parsley and freshly grated Parmesan cheese, if desired.
  19. Serve this delicious Minestrone Soup with crusty bread and/or a crisp, green side salad for a hearty meal.
  20. Enjoy!



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Naturally Yours,
Elise Ho
Ph.D., D.N. Psych.
Behavioral & Mental Health Specialist

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29 thoughts on “Hearty Minestrone Soup with Fresh Arugula”

  1. 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

  2. Wow! Your minestrone has three of my favorite herbs – rosemary, oregano, and thyme. I can imagine its taste right now. 🙂

  3. Kathleen - Bloggers Lifestyle

    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.

  4. 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.
    Miz Helen

  5. 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 🙂

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Holistic Health & Life Coach with a special interest in emotional health, life alignment, and energy flow.

Elise will partner with you to align your mindset, your energy, your home and your career so that you can live your life's desire with freedom and love.

Elise offers 30 years of experience and multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.