Easy vegan minestrone soup with the peppery flavor of arugula. Less than ten ingredients and done in less than an hour. The perfect soup for a busy weeknight!
5ouncesor ¾ cup of green beans – sliced at an angle
1 15ouncecan of cannellini beans – drained and rinsed well
¼cupof flat leaf parsley – chopped
6cupsof vegetable stock
¾cupof short cut pasta – such as penne or ziti
2handfuls of arugula + more for garnishing
Ground sea salt and freshly ground pepper to taste
Vegan parmesan cheeseoptional
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Instructions
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.
Enjoy!
Notes
Store covered in the refrigerator for up to 5 days. Reheat on the stove or in the microwave. Freeze for up to 3 months. Thaw in the refrigerator. Nutrition Disclaimer