Weeknight Meal Recipe: White Bean, Potato and Arugula Soup

Weeknight Meal Recipe: White Bean, Potato and Arugula Soup

Today in the Southern Hemisphere we celebrate the winter solstice, making it the shortest day of the year. I've decided to share my favourite winter soup recipe, which of course can be enjoyed all year round, but is particularly relevant today.


Serves: 4

    •    1 tbsp olive oil
    •    2 medium onions (diced)
    •    2 large russet potatoes (diced)
    •    1 sprig of rosemary (chopped, stalks removed)
    •    6 garlic cloves (chopped)
    •    1 tin of white beans (drained)
    •    3 cups of chicken broth
    •    1 bunch of arugula (chopped, stalks removed)
    •    Grana Padano (shaved)
    •    Pepper

Step 1: Place a pot on medium-high heat, add the olive oil then the onions, potato and rosemary, cooking for 8-10 minutes.

Step 2: Add the garlic for a further minute before adding the chicken broth and beans. Bring to the boil and simmer for 30 minutes, then add the arugula for further 10 minutes and pulse the soup with a stick blender.

Step 3: Ladle into bowls and top with the Grana Padano shavings, drizzle some olive oil and top with a crack of black pepper.


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