arugula, potato, and red bean soup

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well, folks, this has been a big week for us up here in seattle, complete with family, food, a live show, and school!

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the week began with saying good-bye to mike’s family, who came up here to celebrate mike’s sister’s birthday. and celebrate we did! we explored new restaurants (phoenecia and the original pancake house), ventured into new-to-us parts of seattle, and made some amazing dishes with them, including butternut squash lasagna, honey glazed tofu with couscous, and the above-pictured blackberry pie. yum!

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on the day mike’s fam left, we received our first csa box. we’ve been meaning to subscribe to a csa for a long time, but it wasn’t until mike found a groupon coupon for half off the first box that we finally took the plunge. and what an exciting plunge! the box was delivered to our house by 6am on monday, and filled with delicious fruits and vegetables from local farms, including nectarines, peaches, plums, corn, bok choy, beets, lettuce, arugula, and potatoes.

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so mike and i excitedly began skimming through our favorite cookbooks and found a recipe that used both arugula and potatoes from the box, as well as parmesan cheese, onions, and beans that we had on hand. perfect!

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and i have to say, this soup was absolutely delicious – it’s a recipe that will definitely be in our fall dinner rotation. the combination of veggie broth, potatoes, onions, a little white wine, and the spicy/peppery arugula created an extremely full flavored, complex, and savory soup. despite packing a huge flavor punch, the soup itself was very light, and lived up to the cookbook’s promise that it would take your taste buds to tuscany. seriously, folks, this is one fantastic soup!

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in between saying bye to mike’s fam and making food from our csa box, we were lucky enough to score free tickets to a flaming lips show at the paramount theater in downtown seattle (via mike’s friend from high school, who works for them). the theater was absolutely beautiful, as you can see below, and the show was amazing – so if you’re thinking about seeing the flaming lips live, i can’t recommend it enough!!

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oh, right, and somewhere in between all that, i began school! i wolfed down a bowl of granola, greek yogurt, and csa-box peaches, hopped the bus to campus, and had to pinch myself to make sure that it was actually my first day of graduate school, and that i’m really, finally, heading towards my masters degree in public administration. speaking of, i have tons of homework already, so i should prob go work on that. see y’all next week!

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one year ago: oatmeal
two years ago: back from vacation (no recipe, just pictures from our trip to maine, boston, nyc, and ann arbor)

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arugula, potato, and red bean soup

yields 4-5 main dish servings
borrowed from moosewood’s simple suppers

  • 2T olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 3c diced red potatoes
  • 3c vegetable broth (i love rapunzel bullion)
  • 1t salt
  • 14oz can of small read beans, drained and rinsed
  • 1/2c white wine (or 2T lemon juice)
  • 1 bunch arugula, washed, dried, and roughly chopped
  • 1/4c basil, washed, dried, and chopped
  • salt and pepper to taste
  • lemon wedges (optional)
  • grated parmesan cheese (optional)
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  1. in a soup pot, heat the olive oil over medium heat
  2. once the olive oil is warm, saute the onions and garlic for 2 minutes
  3. add the potatoes, broth, salt, red beans, and wine, and bring to a boil
  4. reduce the heat, cover the pan, and simmer for about 10 minutes, or until the potatoes are tender
  5. add the basil and salt and pepper as needed
  6. line bowls with a handful of arugula, and ladle the soup over the greens
  7. squeeze a wedge of lemon over the soup, sprinkle with parmesan, and enjoy!

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