White Bean, Potato, and Arugula Soup

• 2 1/3 cups Great Northern beans (about 1 pound)
• 2 bay leaves
• 6 tablespoons olive oil
• 3 large fresh rosemary sprigs
• 1 large russet potato, peeled, cut into 1/2-inch pieces (about 2 cups)
• 10 garlic cloves, chopped
• 6 cups (or more) chicken stock or canned low-salt chicken broth
• 2/3 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
• 1/4 cup plus 2 tablespoons olive oil
• 2 bunches arugula, tough stems removed, cut into 1-inch strips (about 3 cups)
• 1 teaspoon dried crushed red pepper

1. Place Great Northern beans in large pot.
2. Pour enough water over beans to cover by 4 inches.
3. Let soak overnight.
4. Drain beans and return to pot.
5. Pour enough water over beans to cover by 4 inches.
6. Add 2 bay leaves and bring to boil.
7. Reduce heat to medium-low.
8. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
9. Heat 3 tablespoons olive oil in another large pot over medium heat.
10. Add russet potato pieces and saute until brown in spots, about 8 minutes.
11. Add half of garlic and saute until beginning to color, about 3 minutes.
12. Add 6 cups chicken st0ock and boil until potato pieces are falling apart, about 10 minutes.
13. Pour beans and cooking liquid into potato mixture.
14. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes.
15. Season soup generously with salt and pepper.
16. (Soup can be prepared up to 2 days ahead.
17. Cool slightly, then cover and refrigerate.
18. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)
19. Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth.
20. (Parmesan oil an be prepared 1 day ahead.
21. Cover oil and refrigerate.)
22. Stir 2 bunches arugula into soup.
23. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat.
24. Add remaining chopped garlic and dried crushed red pepper; saute until golden.
25. Add to soup and simmer 5 minutes.
26. Stir Parmesan oil into soup.
27. Season soup to taste with salt and pepper.

great northern beans, bay leaves, olive oil, rosemary sprigs, russet potato, garlic, chicken, parmesan cheese, olive oil, bunches arugula, red pepper

Taken from www.epicurious.com/recipes/food/views/white-bean-potato-and-arugula-soup-105967 (may not work)