Hearty Minestrone Soup
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 50minutes |
|
|
Ingredients
- 3Tablespoons extra virgin olive oildivided
- 2-3cloves garlicfinely minced
- 1/2medium Yellow Onionfinely chopped
- 3medium carrotsfinely chopped
- 3stalks celeryfinely chopped
- 1 796 ml can diced tomatoesundrained (28 oz can)
- 1 540 ml can cannellini beansdrained and rinsed (15.5 oz can)
- 4cups vegetable broth*
- 2whole bay leaves
- 1teaspoon ground rosemary leaves
- 1teaspoon ground thyme leaves
- 1teaspoon ground oregano leaves
- 1/2Tablespoon crushed red pepper flakes
- Sea salt and black pepperto taste
- 2cups Fusilli pasta
- 2cups fresh green beanscut into ½” pieces
- 2cups fresh arugula
- grated Parmesan cheese
- * Use additional vegetable broth to reach desired consistencyif needed
Instructions
- 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.
- Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. 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 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. If desired, season with additional salt and pepper. Cook for 2-3 minutes or until arugula begins to wilt.
- To serve, remove the bay leaves. Divide the cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!
Recipe Notes
Recipe by: Theresa Buker of Free Stuff 4 Daily Needs
Find more easy recipes such as this in the Free Stuff 4 Daily Needs Cookbook. Did you know that every copy of this book we sell, provides a free one to people in need? Yes, and over 2,000 free copies have been handed out. So, you can go here to check out the Free Stuff 4 Daily Needs Cookbook for yourself.
