White Bean and Arugula soup

By tonya370

Ingredients

• For soup
• 1 lb dried small white beans such as navy or Great Northern
• 1 lb smoked ham hocks
• 1/4 cup bacon drippings (from 1/2lb bacon) or olive oil
• 2 cups chopped onion
• 2 tablespoons minced garlic
• 1 lb tomatoes, peeled, seeded, and diced
• 4 fresh thyme sprigs
• 8 cups chicken broth
• For corn bread croutons
• 3 tablespoons unsalted butter
• 1 garlic clove, minced
• 3 cups 3/4-inch cubes corn bread
• 1 lb arugula, coarse stems removed
• Tabasco to taste

Preparation

Step 1

Make soup:
Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.

Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.

Make croutons while soup simmers:
Preheat oven to 375°F.

Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.

Prepare soup for serving:
Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes. Season with salt, pepper, and Tabasco.

Serve soup topped with croutons.