Red Bean, Potato & Arugula Soup
Wish you were in Tuscany? Have this soup for supper as a small consolation.
Recipe information
Yield
serve 4, yields 7 cups
Ingredients
Preparation
Step 1
In a soup pot, sauté the onions and garlic in the oil for about 2 minutes. Add the potatoes, rosemary, broth, and salt. Cover and bring to a boil. Add the beans and the wine. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
Step 2
While the potatoes cook, rinse and drain the arugula. Remove any large or tough stems and coarsely chop any large leaves. Set aside.
Step 3
When the potatoes are tender, add the basil and salt and pepper to taste. Remove and discard the rosemary sprig—some leaves may stay behind in the soup, and that’s fine. Put a handful of arugula into each bowl and ladle the hot soup over it. Serve immediately with lemon wedges and/or cheese.
Serving & menu ideas
Step 4
Start with salad greens with Sour Cream Lemon Dressing (page 223) and serve fresh fruit or Riesling Roasted Pears (page 264) for dessert.
