Potato, Cannellini & Arugula Soup

A sudden change in the weather (from very hot to cool and very windy) was the perfect excuse to make this tasty summertime soup with potatoes, white cannellini beans and arugula.

I think it's the first time I've used arugula in soup and it was delicious. I made a tomato broth and added some pesto, red pepper flakes, and kalamata olives to pack a flavorful punch. Top with a little pesto if you want to indulge!


Potato, Cannellini & Arugula Soup
I tsp olive oil
1 shallot, finely chopped,
1 clove garlic, minced
1 tsp butter
3-4 baby dutch potatoes, cubed
1 large carrot, diced
salt & pepper
1 cup water (approx)
1/3 cup pureed tomatoes (I used A.G. Ferrari's)
1 tbsp pesto
1 portobello mushroom, peeled, black gills removed, sliced
1/2 cup cannellini beans
4-5 oz arugula
pinch red pepper flakes
3-4 kalamata olives, sliced

Heat the oil over low heat in a heavy bottomed saucepan. Add the shallot and cook slowly, stirring occasionally. Add the garlic and cook 1 minute. Turn heat up slightly and add butter and potatoes. Cover and cook for 3 minutes. Add the carrot, cover, and cook for 1 minute. Add the water, tomatoes, pesto, salt, and pepper and turn up the heat until boiling. Turn down to a simmer and add the mushrooms and beans. Simmer for 10 minutes. Add the arugula, red pepper flakes, and olive and cook 5 additional minutes. Adjust seasoning and serve.