Hearty Minestrone Soup with Fresh Arugula
Cozy Up with a Bowl of Hearty Minestrone Soup with Fresh Arugula
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing our recipe for Hearty Minestrone Soup with Fresh Arugula – a vibrant, flavorful, and incredibly satisfying dish that’s perfect for a chilly evening. This isn’t just any minestrone; the addition of fresh arugula adds a peppery bite and a beautiful freshness that elevates the classic Italian soup to a whole new level.
Minestrone, meaning “big soup” in Italian, is traditionally a vegetable-packed soup that varies greatly depending on the season and the cook. Our version is brimming with carrots, celery, onions, and cannellini beans, all simmered in a rich vegetable broth. The fusilli pasta adds a delightful heartiness, while the fresh herbs – rosemary, thyme, and oregano – infuse the soup with incredible aroma and flavor.
What makes this Minestrone special?
- Fresh Arugula: The peppery kick of arugula brightens the entire soup, offering a lovely contrast to the sweetness of the vegetables.
- Hearty & Filling: Packed with vegetables, beans, and pasta, this soup is a complete meal in itself.
- Versatile: Feel free to adapt the vegetables based on what’s in season or what you have on hand. Zucchini, spinach, or kale would all be delicious additions.
- Easy to Make: Despite its complex flavors, this soup is surprisingly easy to prepare – perfect for a weeknight dinner.
Serving Suggestions:
- Serve with a sprinkle of grated Parmesan cheese for a salty, savory finish.
- A drizzle of extra virgin olive oil adds richness and flavor.
- Crusty bread is a must for soaking up every last drop of the delicious broth.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! Minestrone actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use dried herbs instead of fresh?
A: Yes, you can! Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the Parmesan cheese.
Q: Can I freeze this soup?
A: Yes, but the pasta may become a bit soft. It’s best to freeze the soup before adding the pasta, and then cook the pasta separately when you reheat it.
Q: What kind of beans can I use?
A: Cannellini beans are traditional, but you can also use Great Northern beans or Navy beans.
We hope you enjoy this comforting and flavorful Hearty Minestrone Soup with Fresh Arugula! It’s a perfect way to warm up on a cold day and nourish your body with wholesome ingredients.
Hearty Minestrone Soup with Fresh Arugula Recipe
Ingredients
- 3 T extra virgin olive oil
- 2-3 cloves garlic, finely minced
- 1/2 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)
- 1 T. fresh basil leaves, chopped
- 1 t. red pepper flakes
- 2 c. fusilli pasta
- 1 t. salt
- 1/2 t. black pepper
- 2 c. fresh arugula
- 1/4 c. grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add diced tomatoes, cannellini beans, vegetable broth, bay leaves, rosemary, thyme, oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Add fusilli pasta and cook until al dente, about 8-10 minutes.
- Stir in arugula and cook until wilted, about 1-2 minutes.
- Remove bay leaves before serving. Ladle soup into bowls and garnish with grated Parmesan cheese.
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