White Bean and Arugula Soup

Serves 8


3 tablespoons olive oil
1 large onion chopped
2 teaspoons salt
2 teaspooons crushed garlic
2 stalks celery, sliced
2 carrots, sliced
1/2 teaspoon pepper
6 pouches Savory Choice Chicken Broth Concentrate
6 cups water
1 – 15 oz. can canellini beans, drained
1 tablespoon dried rosemary (double if using chopped fresh rosemary)
5 cups arugula leaves
1/4 cup grated parmesan cheese


In a large soup pot on medium-high heat, add olive oil, onions and a teaspoon of salt. Sauté until onions are well coated and then reduce heat to medium-low and continue to cook until onions are translucent. Add the garlic, carrots, celery, pepper, 2 cups of water and two packets of Savory Choice Chicken broth. Cook for five minutes, and then add the beans, rosemary and remaining 4 cups of broth. Bring to a gentle boil, and then reduce heat to simmer and partially cover with lid. Cook for an additional 20 minutes. Add the grated cheese and arugula and stir. Remove from heat and let stand coved for 10 minutes. Divide and serve.