Cannellini bean soup is an easy dish I can whip up in no time. It’s also a meal I can be sure everyone is going to enjoy. It’s vegetarian, it contains no major food allergens and even my baby daughter can eat it easily.
I try to always have fresh greens in my refrigerator. I usually toss them in a simple salad, I also make pesto or use them as garnish for appetizers, pizza and sandwiches. The addition of arugula at the last minute provides color and a peppery flavor to the otherwise fairly bland, pale soup. To ensure the nutrients of the arugula were still intact, I added finely chopped arugula only at the last minute, so it barely wilted in the soup.
1. Info for Cannellini Bean Soup with Arugula
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Cannellini Bean Soup with Arugula
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 1 (14-ounce) can cannellini beans, drained
- 2 cloves garlic, finely minced
- 2½ cups fresh arugula leaves, finely chopped
- 1 to 1¼ quarts vegetable stock
- 2¼ teaspoons kosher salt, as needed
- juice of 1 lemon
3.1 For the cannellini bean soup
In a pot, heat the oil. Add the onions and cook until slightly golden. Add the garlic and cook until fragrant. Pour in the vegetable stock and bring to a boil. Add the cannellini beans and reduce the heat to a gentle simmer. Cook for about 20 minutes. Season with salt and pepper. Let cool a little and transfer to a blender. Blend until smooth.
Return the soup to the pot. Add nutmeg and about ½ cup water to thin it and cook for another 5 minutes. Adjust seasoning with salt and pepper. Add lemon juice.
Bring the soup to a boil. Add the heaving cream (if using). Stir well and add the arugula. Turn off the heat.
4. Tips and advices:
- You can add water, depending on how thick / thin you want the soup.
- In place of arugula, you could use frisée, Romaine, spinach, red oak leaves or mâche (lamb’s lettuce, also known as corn salad). You could also add a touch of fresh mint or basil.