Quick Cannellini Bean Soup With Arugula
Serves: 4
An easy, hearty soup that pulls together quickly and is a healthy "recovery" dish from rich holiday eating.
  • 2 garlic cloves, peeled and coarsely chopped
  • ¼ cup olive oil
  • 1 15-ounce can of diced no-salt tomatoes, drained
  • 1 quart (4 cups) homemade or low sodium chicken stock
  • 2 15-ounce cans of cannellini beans, rinsed and drained
  • 1 12-ounce package of precooked chicken sausages
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 6-ounce package organic baby arugula
  • 4 tablespoons freshly grated parmesan
  1. Cut the chicken sausages into ½ inch-sized pieces. Set aside.
  2. Using a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic and cook, stirring, just until garlic turns golden, about 2 minutes.
  3. Add the tomatoes, beans and sausage. Add salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Turn off the heat
  4. Add the arugula and stir, just until arugula begins to wilt, about 1 minute.
  5. Ladle into bowls and top each portion with a tablespoon of parmesan.
Recipe by Liz The Chef at https://lizthechef.com/quick-cannellini-bean-soup-with-arugula/