Hearty Minestrone Soup with Fresh Arugula

This satisfying hearty 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 availableand as we are heading into the cooler seasons this hearty minestrone soup will serve you well and bring you comfort.

Hearty Minestrone Soup with Fresh Arugula

Course: Dinner


Prep time


Cooking time






  • 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 ( Use extra vegetable broth to reach desired consistency, if needed)

  • 2 whole bay leaves

  • 1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)

  • 1 T. fresh oregano leaves (or 1 t. dried)

  • 1 T. fresh thyme leaves (or 1 t. dried)

  • ½ T. crushed red pepper flakes

  • Sea salt and 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

  • Optional Garnish:
  • ¼ c. fresh parsley leaves, chopped

  • Freshly grated Parmesan cheese


  • 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.
  • 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 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 20-25 minutes.
  • 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.
  • Remove the cover from the 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!


  • 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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Petra Monaco

Petra Monaco

Introverted Rebel, author, artist, teacher + coach, doer of things, and a mom to 3 boys – one with some extra needs that have forever changed my life. 

I love all things personal growth, music, art, food, words, and more importantly coffee.

Petra Monaco

Hey there, hi!

Welcome to my space on the interwebs! I love all things personal growth, music, art, food, words, and more importantly coffee. Hi, I’m Petra. Introverted Rebel, author, artist, teacher + coach, doer of things, and a mom to 3 boys – one with some extra needs that have forever changed my life. And this is our life! 

Grab a cup, get comfortable, and let’s get into some shenanigans, shall we?!

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