Red Bean, Potato & Arugula Soup Recipe

Name: Red Bean, Potato & Arugula Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped onions; 2 garlic cloves, minced or pressed; 2 tablespoons olive oil; 3 cups diced red potatoes; 1 sprig of fresh rosemary (about 4 inches long); 3 cups vegetable broth (see page 295); 1 teaspoon salt; 1 14-ounce can of small red beans, drained; 1/2 cup white wine, or 2 tablespoons lemon juice; 4 ounces arugula (about 4 cups); 1/4 cup chopped fresh basil; Salt and black pepper; Lemon wedges (optional); Grated Parmesan or Pecorino Romano cheese (optional)

Servings: persons

2 cups chopped onions
2 garlic cloves, minced or pressed
2 tablespoons olive oil
3 cups diced red potatoes
1 sprig of fresh rosemary (about 4 inches long)
3 cups vegetable broth (see page 295)
1 teaspoon salt
1 14-ounce can of small red beans, drained
1/2 cup white wine, or 2 tablespoons lemon juice
4 ounces arugula (about 4 cups)
1/4 cup chopped fresh basil
Salt and black pepper
Lemon wedges (optional)
Grated Parmesan or Pecorino Romano cheese (optional)

1
In a soup pot, saute the onions and garlic in the oil for about 2 minutes.
2
Add the potatoes, rosemary, broth, and salt.
3
Cover and bring to a boil.
4
Add the beans and the wine.
5
Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
6
While the potatoes cook, rinse and drain the arugula.
7
Remove any large or tough stems and coarsely chop any large leaves.
8
Set aside.
9
When the potatoes are tender, add the basil and salt and pepper to taste.
10
Remove and discard the rosemary sprigsome leaves may stay behind in the soup, and thats fine.
11
Put a handful of arugula into each bowl and ladle the hot soup over it.
12
Serve immediately with lemon wedges and/or cheese.
13
Start with salad greens with Sour Cream Lemon Dressing (page 223) and serve fresh fruit or Riesling Roasted Pears (page 264) for dessert.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups chopped onions, 2 garlic cloves, minced or pressed, 2 tablespoons olive oil, 3 cups diced red potatoes, and more.

Yes, Red Bean, Potato & Arugula Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Bean, Potato & Arugula Soup

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