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Fall is the perfect time of year to start making + eating soup. It’s a healthy way to warm your insides when the air is starting to turn chilly outside.
This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans + 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 + 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 + mushy, which means more appetizing leftovers the next day + better results when freezing for future use.
Prep time: 15 minutes
Cook time: 50-55 minutes
- 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 + 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 + black pepper, to taste
- Optional: 3” Parmesan cheese rind
- 2 c. Fusilli pasta
- 2 c. fresh green beans, cut into ½” pieces
- 2 c. fresh arugula
- Freshly grated Parmesan cheese
- *Use additional vegetable broth to reach desired consistency, if needed
- Heat 2 tablespoons olive oil + 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 + celery. Cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft + tender.
- Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano + red pepper flakes to pot + stir to combine. Add Parmesan cheese rind + season with salt + black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover + 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 + transfer to a medium bowl + 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 + additional vegetable broth (if needed) + stir to combine. Season with additional salt + pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
- To serve, divide cooked pasta among individual serving bowls + top with hot soup. Top with chopped parsley + freshly grated Parmesan cheese, if desired. Serve with crusty bread + a crisp, green side salad for a hearty meal. Enjoy!