Menu Enter a recipe name, ingredient, keyword...

White Bean, Potato, And Arugula Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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
  • 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


Servings 8


Step 1

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.

You'll also love

Review this recipe

Rabbit With White Beans Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes