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Lunch / Dinner

Tuscan Potato, Arugula & Cannellini Bean Soup with Parmesan Croutons

The essence of Italian food is simplicity at its best, and this peasant soup is proof of that. Full of potatoes, beans, and greens, this hearty bowl of Tuscan bean soup is certain to warm you up on the chilliest of nights. To kick it up a notch, serve the soup with Parmesan croutons. Easy to make, they add crunch and soak up some of the flavorful broth.


6 servings

Total Time

30 minutes

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For the croutons, heat oil in a nonstick skillet over medium-high. Add baguette and cook until toasted, stirring, 45 minutes. Toss croutons with Parmesan; season with salt and pepper.

For the soup, heat oil in a pot over medium. Add onions and sweat until softened, 5 minutes. Add rosemary and garlic; sweat 1 minute. Deglaze pot with wine; cook until evaporated, 3 minutes.

Stir in broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer soup until potatoes are fork-tender, 1012 minutes. Stir in beans and arugula and simmer soup until arugula wilts, 2 minutes; season with salt, black pepper, and pepper flakes. Top servings with croutons and a drizzle of oil.


While the croutons are still hot, toss them with the Parmesan — the heat helps the cheese stick.


To add some acid and up the flavor of the soup, deglaze the pot with a quality dry white wine.


Arugula is inherently tender and doesn’t need much time to cook, so add it to the soup at the end.

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