Name: Puréed White Bean Soup with Arugula, Sun-Dried Tomato & Parmesan Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 (398 ml) cans cannellini (white kidney) beans; 1420 ml chicken or vegetable broth; 6 cloves garlic; 6 leeks; 3 lemons; 85 g Parmesan cheese; ¾ cup pine nuts; 12 sun-dried tomatoes, oil-packed; black pepper; extra virgin olive oil; salt; thyme, dried

Puréed White Bean Soup with Arugula, Sun-Dried Tomato & Parmesan SaladPuréed White Bean Soup with Arugula, Sun-Dried Tomato & Parmesan Salad — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 (398 ml) cans cannellini (white kidney) beans

1420 ml chicken or vegetable broth

6 cloves garlic

6 leeks

3 lemons

85 g Parmesan cheese

¾ cup pine nuts

12 sun-dried tomatoes, oil-packed

black pepper

extra virgin olive oil

salt

thyme, dried

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim off root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Thinly slice crosswise.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add leek and salt; cook, stirring occasionally, until tender and just starting to brown in spots, 5-7 minutes.

Meanwhile, peel and thinly slice garlic.

Drain and rinse beans.

When the leek is done, using a stirring spoon, remove half of the cooked leek to a small bowl and set aside for serving. Add garlic, thyme, and pepper to the pot with the remaining leek, then continue to cook, stirring frequently, until fragrant, about 30 seconds.

Add beans and broth to the pot, then stir to combine. Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer until slightly thickened, about 10 minutes.

Meanwhile, juice half of the lemons into a large bowl. Add oil, salt, and pepper, then whisk to combine the dressing. (Reserve remaining lemons for later use.)

Roughly chop sun-dried tomatoes. Add to the bowl with the dressing.

Using a peeler, shave Parmesan into curls. Add to the bowl and set aside.

When the soup is done, remove from heat. Juice reserved lemons into the pot, then use a hand blender to purée the soup until smooth. (If using a regular blender, work in batches as needed, then return soup to the pot.)

Add arugula and pine nuts to the bowl with the dressing. Gently toss to combine the salad.

Divide soup between bowls, top with reserved leek, and drizzle with oil. Serve with salad on the side and enjoy!

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