Make It Monday: Yummy Minestrone Soup

I know we are still in the thick of summer but soon fall will be here before we know it. So I thought I would bring out a yummy soup recipe so you can have it ready for when those cool evenings hit.  This yummy 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 add your touches to it. This dish is a great way to use up any extras that you may have hanging around after you have made other recipes or if you need to use up some veggies before they go bad. So without further ado, here is the recipe for yummy minestrone soup. 

Yummy Minestrone Soup

Tip: For best results, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This prevents the noodles from becoming too soft and mushy, which means they will taste better as leftovers the next day and you can freeze it for future use. 

Prep time: 15 minutes

Cook time: 50-55 minutes

Serves: 6-8

Ingredients:

• 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)
• 1 T. fresh thyme leaves (or 1 t. dried)
• 1 T. fresh oregano leaves (or 1 t. dried)
• ½ T. crushed red pepper flakes
• Sea salt and black pepper, to taste
• Optional: 3” Parmesan cheese rind
• 2 cups Fusilli pasta
• 2 cups fresh green beans, cut into ½” pieces
• 2 cups fresh arugula

Optional Garnish:

• ¼ cup fresh parsley leaves, chopped
• Freshly grated Parmesan cheese

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

Directions:

1. 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 the garlic starts to turn golden brown.
2. Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
3. Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to the 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. 

Directions for the Pasta

1. While the 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.
2. Remove cover from a 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.
3. 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.
4. 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!

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