Easy MyWW Minestrone Soup
Ingredients
- 1 tbsp 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
- 1 15 oz. can garbanzo beans drained and rinsed
- 4 cups fat free low sodium chicken broth
- 2 whole bay leaves
- 1 tbsp fresh rosemary leaves finely chopped (or 1 t. dried)
- 1 tbsp fresh thyme leaves or 1 t. dried
- 1 tbsp fresh oregano leaves or 1 t. dried
- ½ tbsp crushed red pepper flakes
- Sea salt and black pepper to taste
- 2 cups Whole Wheat Fusilli pasta
- 2 cups fresh green beans cut into ½” pieces
- 2 cups fresh arugula
Optional: 3” Parmesan cheese rind
Optional Garnish:
- ¼ c. fresh parsley leaves chopped
- Freshly grated Parmesan cheese
Instructions
- Press Saute on the Instant Pot and add in the garlic with nonstick cooking spray, stirring occasionally, for 2-3 minutes or just until the garlic starts to turn golden brown.
- Add in the chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
- Add all remaining ingredients except for the pasta to pot and stir to combine.
- *Add Parmesan cheese rind, if desired
- Season with salt and black pepper, to taste, Add in the pasta last before you secure the lid on the instant pot and set manual pressure for 4 minutes.
- Quick release pressure and remove cover, add additional chicken broth if necessary.
- To serve, divide arugula among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired.
Notes
**If you are making this meal ahead, make the pasta separately.