Mmmmm…..mmmmmm….good! That’s what this homemade minestrone soup with arugula is.
Could you eat a big, flavorful, comforting bowl of soup every day, regardless of the weather? I could. On a chilly gray day, I crave this hearty and soul warming soup. On a day when I’m in a big hurry and need something pronto, I make a pot of this. On a steamy day that requires zero cooking, this is my go to recipe. And this easy and flavorful minestrone soup, it works for all of the above.
Ready in under an hour, less than ten ingredients, and nothing exotic or difficult to find is what my minestrone recipe is all about.
Flavor. Let’s talk.
Minestrone soup is typically a mild and almost bland soup. Most of you have ordered it in restaurants and it’s, what I like to call, a flatline soup. It’s not above the bar or below it, it just is. But, add the exciting peppery flavor of arugula to the mix, and you’ve created something fabulous.
The fresh, spicy, and slightly bitter taste of the arugula leaves packs the punch that will make your soup stand out in a crowd. The greens are tossed in just before serving so they wilt ever so slightly and don’t lose their magic. Toss a few leaves on top, sprinkle some vegan Parmesan on top, and you’ll be in Italian soup heaven.
I made this gorgeous soup last week on a dreary, rainy day and it lifted my mood the minute the aroma of the onions, garlic, and tomato started to fill the air. There’s something so calming about the scent of those three ingredients, they smell like home.
The next day was sunny and beautiful and my minestrone soup with arugula matched the happy vibe of the day.
If you’re in a hurry and you need to get dinner on the table in less than an hour, this is the soup for you. It’s as simple as chopping an onion, mincing a few cloves of garlic, quartering five or six tomatoes, slicing some green beans, and draining a can of cannellini beans.
Cook the onion until it begins to sweat, add the garlic and tomatoes and stir them together so their delicious scents start to fill your kitchen, then add the green beans, flat leaf parsley, white beans, vegetable broth, pasta, salt and pepper, and stir one more time. Simmer for approximately forty minutes or until the pasta is done, throw in the arugula, stir, and dinner is served.
No need for salad with this one because your soup bowl is filled with green veggies and tomato. Just warm a loaf of whole grain bread and you’re good to go.
Since it’s Monday, this minestrone soup with arugula could be exactly what you need to make tonight. It’s fast, easy, and it will surely take the edge off of the beginning of the work week.
What’s your favorite soup?
Are you a fan of Monday?
Is your favorite team still in it for March Madness?
Do us a favor, if you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. Alex and I love hearing from you. Please leave a comment and let us know what you think of our recipes. And let’s connect! Hop on over to Facebook page and give it a like, or follow us on Instagram or Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did.
Minestrone Soup with Arugula
- 1 teaspoon of olive oil or 2 tablespoons of water
- 1 white or yellow onion – chopped
- 2 garlic cloves – minced
- 6 large tomatoes – quartered
- 5 ounces or ¾ cup of green beans – sliced at an angle
- 1 15 ounce can of cannellini beans – drained and rinsed well
- ¼ cup of flat leaf parsley – chopped
- 6 cups of vegetable stock
- ¾ cup of short cut pasta – such as penne or ziti
- 2 handfuls of arugula + more for garnishing
- Ground sea salt and freshly ground pepper to taste
- Vegan parmesan cheese optional
- Heat the oil or water on medium heat in a large stock pot. Add the onion and stir. Cook for approximately 4 to 5 minutes or until they begin to sweat and become transparent. Add the garlic and tomatoes and stir. Cook for two minutes. Add the green beans, cannellini beans, parsley, stock, and pasta and bring to a boil.
- Reduce the heat to simmer and cook for approximately 40 minutes. Stir occasionally to prevent sticking. When the pasta is done and the soup has thickened, add the salt and pepper to taste and stir in the arugula.
- Top the bowls of minestrone with some fresh arugula and vegan parmesan cheese.