Main
Recipes
White Bean, Potato, and Arugula Soup Recipe

White Bean, Potato, and Arugula Soup Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

435

Calories

Comments Print recipe

Ingredients:

Serving

2 1/3 cups great northern beans (about 1 lb)
2 bay leaves
6 tbsp olive oil
3 large fresh rosemary sprigs
1 large russet potato, peeled , cut into 1/2-inch pieces (about 2 cups)
10 garlic cloves, chopped
6 cups (or more) chicken stock
2/3 cup (packed) grated parmesan cheese (about 2 1/2 oz)
1/4 cup plus 2 tbsp olive oil
2 bunches arugula , tough stems removed, cut into 1-inch strips (about 3 cups)
1 tsp 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 st0ock 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.52 Kcal (1819 kJ)
Calories from fat	170.6 Kcal
		% Daily Value*
Total Fat	18.96g	29%
Cholesterol	13.2mg	4%
Sodium	404.18mg	17%
Potassium	1077.04mg	23%
Total Carbs	46.48g	15%
Sugars	5.03g	20%
Dietary Fiber	11.21g	45%
Protein	21.39g	43%
Vitamin C	6.2mg	10%
Iron	3.1mg	17%
Calcium	209.2mg	21%

Amount Per 100 g
Calories	153.77 Kcal (644 kJ)
Calories from fat	60.37 Kcal
		% Daily Value*
Total Fat	6.71g	29%
Cholesterol	4.67mg	4%
Sodium	143.03mg	17%
Potassium	381.13mg	23%
Total Carbs	16.45g	15%
Sugars	1.78g	20%
Dietary Fiber	3.97g	45%
Protein	7.57g	43%
Vitamin C	2.2mg	10%
Iron	1.1mg	17%
Calcium	74mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Garlic Soup

Garlic, peeled and mashed, Olive oil and 12 more..
Tasty Collard Greens

Olive oil, Minced garlic, Chicken stock and 4 more..
Tasty Collard Greens

Olive oil, Garlic, minced, Chicken stock and 4 more..
Lamb Shank With Jacob’s Creek Reserve Cabernet Sauvignon

Lamb shanks, Oil, to fry, Leek, Celery ribs and 9 more..
Meaty Bean Casserole

Boneless skinless chicken breasts or pork tenderloin, cut... and 11 more..
Red Wine Braised Beef Shanks

Vegetable oil, Beef shanks, Creole seasoning (bayou blast) and 17 more..