Quick Cannellini Bean Soup With Arugula
Liz Schmitt: http://Lizthechef.com
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Ingredients
- 2 garlic cloves, peeled and coarsely chopped
- 1/4 cup olive oil
- 1 15-ounce can of diced no-salt tomatoes, drained
- 4 cups homemade or low sodium chicken stock
- 2 15-ounce cans of cannellini beans, rinsed and drained
- 1/4 teaspoon kosher salt
- 1 12-ounce package of precooked chicken sausages
- 1/4 teaspoon black pepper
- 1 6-ounce package organic baby arugula
- 4 tablespoons freshly grated parmesan
Ingredients
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Instructions
- Cut the chicken sausages into ½ inch-sized pieces. Set aside.
- Using a large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add the garlic and cook, stirring, just until garlic turns golden, about 2 minutes.
- Add the tomatoes, beans and sausage. Add salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Turn off the heat
- Add the arugula and stir, just until arugula begins to wilt, about 1 minute. Ladle into bowls and top each portion with a tablespoon of parmesan.
Recipe Notes
Recipe by Liz The Chef at http://lizthechef.com/2016/01/05/quick-cannellini-bean-soup-with-arugula/
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