This satisfying Minestrone Soup features a classic combination of fresh herbs, vegetables, white beans, and pasta. Although this recipe 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.
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.
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Recipe Card
Course: DinnerCuisine: Italian, AmericanDifficulty: Easy8
servings15
minutes55
minutes413
kcal1
hour10
minutesThis satisfying Minestrone Soup features a classic combination of fresh herbs, vegetables, white beans, and pasta.
Ingredients
3 Tbsp Extra Virgin Olive Oil, divided
2 -3cloves Garlic, finely minced
1/2 medium Yellow Onion, finely chopped
3 medium Carrots, finely chopped
3 large Stalks Celery, finely chopped
28 oz Petite Diced Tomatoes, undrained
15 1/2 oz Cannellini Beans, drained and rinsed
4 c Organic Vegetable Broth*
2 whole Bay Leaves
1 Tbsp Fresh Rosemary Leaves, finely chopped (or 1 t. dried)
1 Tbsp Fresh Thyme Leaves (or 1 tsp dried)
1 Tbsp Fresh Oregano Leaves (or 1 tsp dried)
1/2 Tbsp Crushed Red Pepper Flakes
Sea Salt and Black Pepper, to taste
2 c Fusilli Pasta
2 c Fresh Green Beans, cut into ½” pieces
2 c. Fresh Arugula
- Optional
3 inches Parmesan cheese rind
- Optional Garnish
¼ c Fresh Parsley Leaves, chopped
Freshly Grated Parmesan Cheese
Directions
- Heat 2 tablespoons of 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. 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 for 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. 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 with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!
Notes
- Use additional vegetable broth to reach desired consistency, if needed
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Nutrition Facts
8 servings per container
Serving Size1 bowl
- Amount Per ServingCalories413
- % Daily Value *
- Total Fat 6.5g 10%
- Saturated Fat 1g 5%
- Sodium 2177mg 91%
- Potassium 1255mg 36%
- Total Carbohydrate 71.6g 24%
- Dietary Fiber 22.4g 90%
- Sugars 14.6g
- Protein 17.8g 36%
- Calcium 18%
- Iron 47%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
