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1
Place Great Northern beans in large pot.
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2
Pour enough water over beans to cover by 4 inches.
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3
Let soak overnight.
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4
Drain beans and return to pot.
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5
Pour enough water over beans to cover by 4 inches.
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6
Add 2 bay leaves and bring to boil.
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7
Reduce heat to medium-low.
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8
Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
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9
Heat 3 tablespoons olive oil in another large pot over medium heat.
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10
Add russet potato pieces and saute until brown in spots, about 8 minutes.
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11
Add half of garlic and saute until beginning to color, about 3 minutes.
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12
Add 6 cups chicken st0ock and boil until potato pieces are falling apart, about 10 minutes.
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13
Pour beans and cooking liquid into potato mixture.
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14
Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes.
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15
Season soup generously with salt and pepper.
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16
(Soup can be prepared up to 2 days ahead.
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17
Cool slightly, then cover and refrigerate.
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18
Bring to simmer before continuing, thinning with additional chicken stock if necessary.)
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19
Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth.
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20
(Parmesan oil an be prepared 1 day ahead.
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21
Cover oil and refrigerate.)
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22
Stir 2 bunches arugula into soup.
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23
Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat.
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24
Add remaining chopped garlic and dried crushed red pepper; saute until golden.
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25
Add to soup and simmer 5 minutes.
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26
Stir Parmesan oil into soup.
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27
Season soup to taste with salt and pepper.
