Cooking time:  Approximately 1 hour.

YEILD: 4 Large Bowls of soup


Parmesan Oil:


For Soup:

  1. Place Great Northern beans in large pot.
  2. Pour enough water over beans to cover by 4 inches.
  3. Let soak overnight.
  4. Drain beans and return to pot.
  5. Pour enough water over beans to cover by 4 inches.
  6. Add 2 Bay Leaves and bring to boil.
  7. Reduce heat to medium-low.
  8. Add 3 tablespoons olive oil and fresh Rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
  9. Heat 3 tablespoons olive oil in another large pot over medium heat.
  10. Add russet potato pieces and sauté until brown in spots, about 8 minutes.
  11. Add half of garlic and sauté until beginning to color, about 3 minutes.
  12. Add 6 cups chicken stock and boil until potato pieces are falling apart, about 10 minutes.
  13. Pour beans and cooking liquid into potato mixture.
  14. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes.
  15. Season soup generously with salt and pepper.
  16. (Soup can be prepared up to 2 days ahead.  Cool slightly, then cover and refrigerate.)
  17. Bring to simmer before continuing, thinning with additional chicken stock if necessary.

For Parmesan Oil:

  1. Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth.
  2. (Parmesan oil can be prepared 1 day ahead.  Cover oil and refrigerate.)

Back to Soup:

  1. Stir 2 bunches Arugula into hot soup.
  2. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat.
  3. Add remaining chopped garlic and dried crushed red pepper; sauté until golden.
  4. Add to soup and simmer 5 minutes.
  5. Stir Parmesan oil into soup.
  6. Season soup to taste with salt and pepper.

This soup sounds complicated, but when you actually make it, it is easy!  There will often be more than one part of the recipe happening at one time.  It is worth trying!

Intended as a guide only. Results can not be guaranteed.
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