Reply #18: Tuscan white bean soup with arugula

[Hekate]

6 cups chicken stock, divided
1 pound great northern white beans
3 Tbsp olive oil
3 cups minced onions
2 tsp salt divided
1 tsp crushed garlic
2 carrots diced
2 stalks celery minced
1/2 tsp fresh pepper
2 tsp fresh rosemary
5 cups arugula leaves, coarsely chopped
4 oz Parmesan-Reggiano cheese
2 lemons for garnish

Quick-soak the beans
(pick over, rinse, cover with water and boil for 2 minutes; let stand 1 hour; drain and rinse)

In a heavy bottomed pot
Saute, in order,
onions with salt
garlic
celery/carrots/pepper/2 C stock
Saute 5 minutes

Add beans, rosemary, and 4 cups stock.
Simmer, partially covered, ½ hour.

Add ½ cup grated cheese and arugula, and stir. Turn off heat, let sit 10 minutes.
Taste and correct seasonings.

Ladle into bowls, top with cheese. Squirt lemon on it just before eating.