White Bean and Arugula Soup

Soup is definitely one of the hardest things for me to make. I don’t know what it is, but unless it is a blended, creamy soup, it just doesn’t turn out edible.

But every time I find a soup I love, I think the same thing “I want to make this at home!“. So I try, and usually laugh at how off it is. The best soups are recipes that I follow, or by pure accident. There are quote a few that have been dumped out

Recently we were eating at a new local restaurant and I tried the white bean and kale soup. It was broth based and contained white beans, arugula, and tomatoes. It was even better than I thought it would be and seemed easy enough to recreate at home. So I procrastinated and procrastinated and let the tomatoes go bad and ate the arugula and finally gave in and made a batch of soup. It took about 10 minutes and was more than just edible, it was actually really good!

I thought today, I would share it with you, since many of you are snowed in, chilled to the bone, and could use a little extra warmth.  This super simple and comes together in just a few minutes. I use an organic, pre-made broth. If you have any homemade chicken or turkey broth frozen from the holidays, this is a great way to use it. Since I go the vegetarian route, I stick to a “no-chicken” broth, instead of chicken. It also tastes less vegetable soup-like than vegetable broth, and is much closer to chicken flavored broth. The ingredients can be thrown in the pot with the broth and cooked very quickly.

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White Bean, Arugula, and Tomato Soup

Author: Jessi Andricks, The House of Healthy

Serves: 4-6 servings

Prep time:  2 mins

Cook time:  5 mins

Total time:  7 mins

Ingredients

• 1 can white bean soup
• 1 box organic, no-chicken broth, low-sodium
• 1 cup water
• 1 tbsp olive oil
• 1 pound cherry tomatoes, cut in quarters
• 1-2 cups arugula, chopped
• 1 lemon
• sea salt and pepper to taste

Instructions

1. Drain and rinse beans. Add to a pot with broth and water.
2. Bring to almost a boil and add olive oil, salt, pepper, and tomatoes.Cook for 2 minutes to soften tomatoes.
3. Squeeze in lemon juice and add in arugula. Cook for another minute or two.
4. Adjust salt and pepper as needed.
5. Serve hot.

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Peace and Love,

Jessi