Hearty Minestrone Soup With Arugula

Hearty minestrone soup with arugula

Hearty minestrone soup with arugula is one of the most comforting and healthy soups not only to stay warm during the cooler months but also to nourish our bodies with wholesome ingredients. The best part of this soup is its versatility – you can add any vegetable or legume you like.

In this blog post, we’re going to show you how to make a hearty minestrone soup with arugula that is perfect for any occasion. We’ll also discuss what goes well with minestrone, its potential benefits for gut health and sore throat, and the difference between minestrone soup and vegetable soup.

Hearty Minestrone Soup with Arugula served

What goes well with minestrone?

For those who love a more substantial meal, minestrone soup goes perfectly with a panini or crusty bread rubbed with garlic and drizzled with olive oil. Alternatively, you could top it up with grated Parmesan cheese, a dollop of pesto sauce, or a sprinkle of chili flakes for a touch of warmth.

Is minestrone soup good for gut health?

Yes, minestrone soup is great for gut health because it is packed with fiber-rich vegetables, which feed the good bacteria in our gut and enhance digestion. In addition, the legumes in the soup provide plant-based protein, while the tomatoes and onions are prebiotics that promote the growth of beneficial gut bacteria.

Is minestrone good for a sore throat?

Absolutely! The warm, comforting broth of minestrone soup can provide sore throat relief. Moreover, the onions and garlic in the soup have natural antiviral and antibacterial properties that can help fight infections and soothe inflammation.

Hearty Minestrone Soup with Arugula close up

What is the difference between minestrone soup and vegetable soup?

While both minestrone soup and vegetable soup are primarily made with vegetables, legumes, and herbs, there are a few key differences. Firstly, minestrone soup is usually thicker and heartier due to the addition of pasta or rice, while vegetable soup is typically more broth-based. 

Secondly, minestrone soup always contains beans, whereas vegetable soup might not. Finally, minestrone soup includes savory bacon, pancetta, or sausage for flavor, while vegetable soup does not.

Minestrone soup with arugula is a hearty, healthy, and delicious meal that can warm you up from the inside out. Whether you’re looking for a quick and easy weeknight dinner or a soothing remedy for a sore throat, this soup is an excellent choice. 

Remember, you can always customize the recipe to suit your taste buds and nutritional needs, so don’t hesitate to try this Italian classic at home.

Hearty Minestrone Soup with Arugula in a bowl
Hearty Minestrone Soup with Arugula in a bowl
 Print Recipe

Hearty Minestrone Soup with Arugula

Warm up with this hearty minestrone soup with arugula! Get a lot of nutrients and fill up with this tasty dinner recipe!
Prep Time15minutes 
Cook Time50minutes 
Servings: 8


  • 3 Tbsp Extra virgin olive oil divided
  • 2 Cloves of garlic finely minced
  • ½ Medium yellow onion finely chopped
  • 3 Medium carrots finely chopped
  • 3 Large stalks celery finely chopped
  • 28 oz Petite-diced tomatoes undrained
  • 15.5 oz Cannellini beans drained and rinsed
  • 4 Cups Organic vegetable broth use additional vegetable broth to reach desired consistency, if needed
  • 2 Whole bay leaves
  • 1 Tbsp Fresh rosemary leaves or 1 tsp dried
  • 1 Tbsp Fresh thyme leaves or 1 tsp dried
  • 1 Tbsp Fresh oregano leaves or 1 tsp dried
  • ½ Tbsp Crushed red pepper flakes
  • Sea salt and black pepper to taste
  • 3” Parmesan cheese rind optional
  • 2 Cups Fusilli pasta
  • 2 Cups Fresh green beans cut into ½” pieces
  • 2 Cups Fresh arugula
  • ¼ Cup Fresh parsley leaves chopped, optional
  • Freshly grated Parmesan cheese optional


  • Heat 2 tablespoons olive oil and garlic in a large pot orDutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3minutes or just until garlic starts to turn golden brown.
  • Add chopped onion, carrot, and celery and cook for another 4-5minutes, 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 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 soup is simmering, cook pasta according to packagedirections until al dente. Reserve 1 cup of the cooking liquid before drainingpasta. Rinse pasta and transfer to a medium bowl and toss with remaining oliveoil. Cover and set aside.
  • Remove cover from pot or Dutch oven and add green beans and thereserved 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, andstir to combine. Season with additional salt and pepper, to taste. Cook for 2-3minutes or until arugula begins to wilt.
  • To serve, divide cookedpasta among individual serving bowls and top with hot soup. Top with choppedparsley and freshly grated Parmesan cheese, if desired. Serve with crusty breadand/or a crisp, green side salad for a healthy meal. Enjoy!
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