The holidays are over, we are chasing away the flu, and this healthy cannellini bean soup with arugula will be a perfect supper as we welcome the long-awaited California rains…An old, yet timely post.
Enough already with the holiday goodies and rich food! I’m ready to freeze the last of the cookies, pass out the final batch of Scottish toffee and reel in our sugar, salt and fat consumption. It’s always fun for a while, but once or twice a year is plenty.
So, we are putting on the brakes early this year, as we anticipate a vacation later this month. Traveling means restaurant-eating, fun but always a challenge if one is watching salt, in particular. We will be visiting Charleston, SC, a city I have long wanted to see, and those folks are known for a spectacular dining scene.
I was pleased when Larry agreed on Boxing Day to “go light” through New Year’s. This easy cannellini bean soup with arugula made a terrific supper on a cold evening last night, and is hearty enough to serve as an entrée. It comes together in a flash and is an excellent fast meal made with pretty ordinary ingredients you probably have in your pantry and fridge. If you have have fresh greens other than arugula, throw them in.
Skip the chicken sausage and switch out the chicken stock for vegetable, and you have a vegan version. We’re going to be having more vegan meals in 2013 – Larry doesn’t know that yet – so that will be my next twist on the recipe.
Happy New Year! best, Liz
- 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
- Cut the chicken sausages into ½ inch-sized pieces. Set aside.
- 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.
- 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
- Add the arugula and stir, just until arugula begins to wilt, about 1 minute.
- Ladle into bowls and top each portion with a tablespoon of parmesan.