Simple Soup 2: White Bean & Arugula Recipe

by Adrienne Matt on October 20, 2009

in Beans & Pulses,Soups & Stews,Vegetables,Vegetarian

The most time-consuming part of this soup is peeling the garlic! Easy-peasy.

2 Tbls oil
10 cloves garlic, peeled
4c chicken broth (or vegetable broth + 1 tsp salt)
1 can (16 oz.) white beans, rinse well
1 medium head arugula, coarsely chopped

In a large pot (like a Dutch oven), pour the oil in the pot and turn the heat on high. Drop the whole cloves of garlic in the oil and saute for 2-4 minutes. Turn down the heat to medium high. Add the broth, cover with a lid and bring to a simmer. Add the beans and stir. Add the chopped arugula and cover the pot. Bring to a simmer then turn off the heat.
Serve with warm, crusty bread.

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