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.
I love this, Liz! It’s absolutely perfect for where you and I both are right now. Enough with the sugar! Your photo is gorgeous too. One of my favorites!! I’m going more gluten-free this year, and let Myles know about it last night. Not a happy camper… 🙂
Great minds think alike – Happy New Year, Susan X0
Love it Liz, I am also going light, made the last of the cookie dough and gave it to friends and now I am ready for a healthful light meal. Cannellini beans are my favorite, maybe it’s my Italian side because it’s what my Mom always used in soups etc… This sounds perfect and I love that it is easily swapped to be vegan friendly. Happy New Year!
Feels good to cut back – already missing the sugar, though 😉
I thought I recognized this soup, perfect timing Liz. Need to start over with some healthful meals after too many indulgences this holiday season.
Don’t we all – and it takes so little time and effort.
This looks like a perfect fireside dinner. Cheers!
Cheers and Happy New Year to you and yours, Lynda – thanks.
Ok ok – I can still hear you tell me to post the barley soup. 🙂 This is a lovely photo and a great recipe to add your own touch to. Charleston will be a fun trip Liz. Can’t wait to hear all the food stories when you return.
Yes, I’d love a recipe for barley soup and know yours will be terrific…
Such a lovely bowl of soup! I love cannolini beans and I will put this on my list to try (without the sausage), thanks so much for posting up. Here’s to you and Larry in the New Year, all the best of health, happiness and prosperity 🙂
Thanks, Wendy – hope you try it.
Great recipe Liz, well done for going healthy before the new year! I think I will try your vegetarian version as soon as I can also drag myself onto the healthy train! Wishing you a very happy, healthy New Year!
Far from perfect, Jayne, but making the effort – Happy New Year to you as well X0
Well, I imagine Larry knows about that whole vegan thing now!
Have a great time in Charleston, and see you when you get back.
Looking forward to your event next month, Gisele…
Canellini beans are one of my favorite and arugula is a close second so this would be right up my alley. YUM!
Thanks – it’s so easy and cheap – we are on our second batch, as winter has hit San Diego – temps in the high 50’s.
Liz, did you realize when you gave the directions that you forgot the step for adding the chicken stock? Otherwise, it was a good soup.
Shame on me – thank you.
I love that this soup is so simple!! Hope you have a happy new year, Liz!!
And Happy New Year to you as well!
I am ALL OVER dishes like this, Liz, I LOVE them! Happy New Year!
Thanks and Happy New Year, Steve!
I need to add this to my dinner repertoire. I’ve had waaaaaay too much butter, salt and sugar the last couple of weeks. Have a wonderful trip to Charleston and look forward to seeing you shortly after.
Ditto – and see you soon…
Lovely soup, Liz. And I’m with you on the ‘lighter fare.’ Enjoy your trip; travel safe, and see you soon!
Thanks, Kim – looking forward to seeing you in the New Year.
What a wonderful recipe! Very tasty. I used fresh baby spinach instead of arugula.
I like this idea better than the arugula!
I went light with this for lunch today! Almost exactly the same. XOGREG
It’s so easy to make a light homemade soup – I need to do so more often.
Thanks for the recipe. I am making a cannellini bean soup tonight to warm us after the surprise snow in NJ yesterday. This is similar to the traditional way my mom taught me to make it, but I use my mandolin to thinly slice a few stalks of celery and carrots into the soup. I have used escarole or spinach, but I happen to have a package of baby arugula so I am glad I saw that someone else had this idea first! I plan to saute it briefly in a little EVOO and minced garlic, then serve over the soup when I plate it. Can’t wait for it to be done!
I haven’t blogged in so long – thanks for reminding me about this recipe – Happy Thanksgiving!