Old MacDonald's Potato Box Recipes
White Bean, Potato, and Arugula Soup Ingredients 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 Parmesan Oil 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 Directions For soup: Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes. Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken stock and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.) For parmesan oil: Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. (Parmesan oil an be prepared 1 day ahead. Cover oil and refrigerate.) Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.

Old MacDonald's Potato Box Recipes

White Bean, Potato, and Arugula Soup

Ingredients

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 Parmesan Oil
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

Directions

For soup: Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes. Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken stock and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)

For parmesan oil: Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. (Parmesan oil an be prepared 1 day ahead. Cover oil and refrigerate.) Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.