White Bean Potato And Arugula Soup Recipes

WHITE BEAN AND ARUGULA SALAD

White Bean and Arugula Salad image

Provided by Ina Garten

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound dried cannellini beans
2 tablespoons plus 1/2 cup good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula

Steps:

The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

WHITE BEAN, POTATO, AND ARUGULA SOUP

White Bean, Potato, and Arugula Soup image

Provided by Dan Swinney

Categories Soup/Stew Bean Potato Parmesan Arugula Winter Bon Appétit

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 13

Ingredients

Soup:
2 1/3 cups Great Northern beans (about 1 pound)
2 bay leaves
6 tablespoons 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 or canned low-salt chicken broth
Parmesan Oil:
2/3 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1/4 cup plus 2 tablespoons olive oil
2 bunches arugula, tough stems removed, cut into 1-inch strips (about 3 cups)
1 teaspoon dried crushed red pepper

Steps:

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.

ARUGULA AND POTATO SOUP

Arugula and Potato Soup image

Provided by Florence Fabricant

Categories lunch, soups and stews, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
2 medium onions, sliced
2 leeks, trimmed, halved lengthwise, washed well and sliced
1 garlic clove, sliced
1/4 teaspoon salt, plus more to taste
1 1/2 pounds boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced
2 1/2 cups chicken broth
1/8 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/3 cup heavy cream or milk
2 bunches coarsely chopped arugula leaves (about 2 1/2 cups)
Freshly ground black pepper

Steps:

Melt two tablespoons of the butter in a heavy saucepan over medium low heat. Add the onions, leeks, garlic and salt, tossing to coat. Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.
Add the potatoes, broth, ginger and nutmeg, stirring to combine. Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface. Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.
Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender. Return the puree to the soup and add the cream or milk. Bring to a boil, then thin the soup if desired with additional broth. (The soup can be prepared in advance to this point, then returned to a boil at serving time.)
Scatter the chopped arugula over the surface and cover the pan. Cook until the arugula has wilted, about two minutes. Stir, add salt and pepper to taste, making sure to season the soup carefully. Swirl in the remaining tablespoon of butter and serve immediately.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 262 milligrams, Sugar 6 grams, TransFat 0 grams

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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.
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Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. DO AHEAD Parmesan oil can be prepared 1 day ahead. Cover oil and refrigerate.
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