White Bean Soup With Arugula

White Bean Soup With Arugula


  • 1 cup dried white navy beans, soaked
  • 1 piece kombu seaweed
  • 1 bay leaf
  • 1 onion, chopped
  • 1 quart water or soup stock
  • 1 teaspoon sea salt
  • 1 tablespoon tamari
  • 1 pound tomatoes, or one 1-pound can of plum tomatoes
  • 1 small onion, chopped finely
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Lots of freshly ground pepper
  • 1 bunch arugula or 1/2 pound fresh spinach
  • (kale, collards, mustard greens can also be used)


Drain the beans and place them in a pressure cooker or 4- to 6- saucepan. Add the kombu, bay leaf, onion and water; pressure-cook for 20 minutes or simmer for 45 to 60 minutes. Ten minutes before the end of cooking time, add 1/2 teaspoon of the salt and all of the tamari; set aside. To blanch the tomatoes: Make a shallow slit in the bottom of each tomato. Place the tomatoes in a rapidly boiling water for 10 to 15 seconds. Remove and allow to cool slightly before peeling. The skins should slip off easily. Cut them in half and squeeze out the seeds. Chop coarsely and set aside. In a large pot, sauté the onion and garlic in the oil until translucent. Add the tomatoes and herbs and stir well. Cook for a few minutes to incorporate flavors, then add the navy beans with their cooking liquid, adding more water or stock if the soup seems too thick. Season with the remaining salt and the pepper.  Simmer for 10 minutes. Wash the arugula or other green. Remove any thick or tough stems and into bite-size pieces (you should have about 3 cups, loosely packed), then add to the soup and simmer for a minute or two more.  If using kale or collards, simmer longer, until tender.

  • 4 Cups
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min