White Bean, Potato, and Arugula Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lidia's in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entrée for a winter evening, writes Deborah Johnson of Columbia, Missouri. I order it every time I go there. Do you think chef Dan Swinney would part with his recipe? Start this recipe a day ahead so that there's time for the beans to soak overnight. Ingredients:
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 |
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 |
Directions:
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.
2. 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.)
3. 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.)
4. 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.
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