Another soup, but this one has fresh arugula, which made it that much more delicious! I’ve never actually thought about putting arugula into soups, or pasta (as we have done here with the No-Cook Spaghetti Sauce), but it’s a great idea. It gives the soup a different dimension.
Choosing arugula is also showing how much I cannot wait for spring…which I think is almost here. I think everyone is ready for the warm weather, for fresh vegetables and fruits.
The Penn Quarter Farmers Market had its opening day 2 weeks ago. Granted, it’s still the end of winter so there aren’t too many fruits or vegetables there just yet. Although, we’ve gotten some fresh eggs both weeks. It’s easier to get up in the morning when there are scrambled or fried eggs waiting to be made.
Minestrone with Arugula
Adapted from: Vegetarian Times Magazine
2 tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2 tbsp tomato paste
1 tsp paprika
2 bay leaves
1 28-oz can of diced tomatoes
14-oz vegetable broth
1 15-oz can cannellini beans, rinsed and drained
1 1/2 cup water
1 cup uncooked elbow macaroni
3 cups of fresh arugula, thinly sliced
1/4 cup Parmesan Cheese, shredded (optional)
Heat olive oil in a large pot. Over medium heat, cook the onion, celery and carrots until vegetables are softened. Then, stir in tomato paste, paprika, and bay leaves. Cook for 1 minute, making sure the vegetables are covered with the tomato paste. Add the can of tomatoes with the juice, broth, beans, macaroni and water. Heat to a boil, and then cook over medium heat for 20 minutes.
Add arugula into each soup bowl, and pour over the soup. Sprinkle the Parmesan cheese on top.