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.
