Recipe courtesy of my very good friend: Kathy Dowden
This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
2/3 cup cannellini beans
2 cups vegetable stock
1 carrot, cut into 1″ pieces
1 stalk of celery, cut into 1″ pieces
2 teaspoons olive oil
2 cloves garlic, chopped
salt to taste
freshly ground black pepper
2 cups washed and stemmed arugula
Cooking Instructions
1. Soak the cannellini beans in water overnight in the refrigerator.
2. Drain beans, put them in a pot and add the stock, carrot, celery and enough water to cover the beans by an inch or so.
3. Bring to a simmer, uncovered, over medium-high heat. Do not boil. Skim foam that comes to the surface. (Do not add salt because it will prevent the beans from becoming tender.)
4. When the beans are tender, about 1 hour, remove from heat. Drain and discard the carrot and celery. Set beans aside. (The cannellini beans can be cooked ahead of time, covered and refrigerated up to 3 days.)
5. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for about 1 minute. Add the beans, season with salt and pepper, and heat thoroughly.
6. Turn off the heat and gently fold in the arugula leaves. Serve warm or at room temperature.
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