Red Bean, Potato & Arugula Soup

• 2 cups chopped onions
• 2 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• 3 cups diced red potatoes
• 1 sprig of fresh rosemary (about 4 inches long)
• 3 cups vegetable broth (see page 295)
• 1 teaspoon salt
• 1 14-ounce can of small red beans, drained
• 1/2 cup white wine, or 2 tablespoons lemon juice
• 4 ounces arugula (about 4 cups)
• 1/4 cup chopped fresh basil
• Salt and black pepper
• Lemon wedges (optional)
• Grated Parmesan or Pecorino Romano cheese (optional)

1. In a soup pot, saute the onions and garlic in the oil for about 2 minutes.
2. Add the potatoes, rosemary, broth, and salt.
3. Cover and bring to a boil.
4. Add the beans and the wine.
5. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
6. While the potatoes cook, rinse and drain the arugula.
7. Remove any large or tough stems and coarsely chop any large leaves.
8. Set aside.
9. When the potatoes are tender, add the basil and salt and pepper to taste.
10. Remove and discard the rosemary sprigsome leaves may stay behind in the soup, and thats fine.
11. Put a handful of arugula into each bowl and ladle the hot soup over it.
12. Serve immediately with lemon wedges and/or cheese.
13. Start with salad greens with Sour Cream Lemon Dressing (page 223) and serve fresh fruit or Riesling Roasted Pears (page 264) for dessert.

onions, garlic, olive oil, red potatoes, rosemary, vegetable broth, salt, red beans, white wine, arugula, fresh basil, salt, lemon wedges, parmesan

Taken from www.epicurious.com/recipes/food/views/red-bean-potato-arugula-soup-377127 (may not work)