Cannellini bean soup is an easy dish I can whip up in no time. It's also a meal I can be sure everyone is going to enjoy. It's vegetarian, it contains no major food allergens and even baby Aria can eat it easily.
I try to always have fresh greens in my refrigerator. I usually toss them in a simple salad, I also make pesto or use them as garnish for appetizers, pizza and sandwiches. The addition of arugula at the last minute provides color and a peppery flavor to the otherwise fairly bland, pale soup. To ensure the nutrients of the arugula were still intact, I added finely chopped arugula only at the last minute, so it barely wilted in the soup.
Servings: 6 servings
2 tablespoons vegetable oil
1 yellow onion, chopped
1 (14-ounce) can cannellini beans, drained
2 cloves garlic, finely minced
2½ cups fresh arugula leaves, finely chopped
1 to 1¼ quarts vegetable stock
½ teaspoon nutmeg, freshly grated
¼ cup heavy cream (optional)
2¼ teaspoons kosher salt, as needed
½ teaspoon white pepper, freshly ground
juice of 1 lemon
For the cannellini bean soup:
In a pot, heat the oil. Add the onions and cook until slightly golden. Add the garlic and cook until fragrant. Pour in the vegetable stock and bring to a boil. Add the cannellini beans and reduce the heat to a gentle simmer. Cook for about 20 minutes. Season with salt and pepper. Let cool a little and transfer to a blender. Blend until smooth.
Return the soup to the pot. Add nutmeg and about ½ cup water to thin it and cook for another 5 minutes. Adjust seasoning with salt and pepper. Add lemon juice.
Bring the soup to a boil. Add the heaving cream (if using). Stir well and add the arugula. Turn off the heat.
You can add water, depending on how thick / thin you want the soup.
In place of arugula, you could use frisée, Romaine, spinach, red oak leaves or mâche (lamb's lettuce, also known as corn salad). You could also add a touch of fresh mint or basil.