White Bean, Potato, And Arugula Soup

White Bean, Potato, And Arugula Soup
White Bean, Potato, And Arugula Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • SOUP:

  • 2 1/3

    cups Great Northern beans - (abt 1 lb)

  • 2

    bay leaves

  • 6

    tablespoons olive oil

  • 3

    large fresh rosemary sprigs

  • 1

    large russet potato peeled, and cut into 1/2" pieces - (abt 2 cups)

  • 10

    garlic cloves chopped

  • 6

    cups chicken stock or more if needed (or canned low-salt chicken broth)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • PARMESAN OIL:

  • 2/3

    cup grated Parmesan cheese - (packed) abt 2 1/2 oz

  • 1/4

    cup olive oil plus

  • 2

    tablespoons olive oil

  • 2

    bunches arugula tough stems removed, cut into 1" strips - (abt 3 cups)

  • 1

    teaspoon dried crushed red pepper

Directions

For Soup: Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes. Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken stock and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.) For Parmesan Oil: Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. (Parmesan oil an be prepared 1 day ahead. Cover oil and refrigerate.) Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper. This recipe yields 8 first-course or 4 main-course servings. Start this recipe a day ahead so that there's time for the beans to soak overnight.

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