Recipe For Cannellini Bean Soup with Arugula


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. Directions:

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.

3.2 Assembly

Bring the soup to a boil. Add the heaving cream (if using). Stir well and add the arugula. Turn off the heat.

Serve warm.

Bon appétit!

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.

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