Name: White Bean, Potato, and Arugula Soup
Yield: Makes 8 first-course or 4 main-course servings
Ingredients: 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; 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

"Lidia's in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entrée for a winter evening," writes Deborah Johnson of Columbia, Missouri. "I order it every time I go there. Do you think chef Dan Swinney would part with his recipe?"

Start this recipe a day ahead so that there's time for the beans to soak overnight.

Recipe notes

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