I love minestrone, but I usually wind up picking around the beans. That’s what’s great about making my own: no beans to pick around! Of course, if you like beans, add ’em on in. I won’t stop you. Honestly though, there’s so much going on in here that they’re not even necessary. The swiss chard gives it a rustic heartiness that’s great for winter.
This soup can be prepared vegan if you opt out of the Parmesan cheese on top.
- 2 tablespoons olive oil
- 1 red onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic
- 3/4 bunch swiss chard: ribs removed and chopped, leaves torn into pieces
- 28 oz. can whole peeled San Marzano tomatoes
- 8 cups water
- 1 tsp. salt
- 3 tsp. all-purpose seasoning
- 2 cups arugula
- 2 tablespoons tomato paste
- 1.5-2 cups small pasta (e.g. elbows, shells)
- Pepper to taste
- Grated Parmesan cheese (optional)
In a large pot, saute onion, carrots, celery and garlic over medium heat for a few minutes until soft, then stir in tomato paste.
Add swiss chard (ribs and leaves), whole peeled tomatoes (with juice), 8 cups of water, salt, and all-purpose seasoning. Bring to a boil and then simmer uncovered for about 35 minutes.
Bring the soup back to a boil and mix in the arugula and pasta. Boil for 5-10 minutes, or until pasta is al dente. Season with salt and pepper to taste and serve topped with grated Parmesan if using.