Italian White Beans with Arugula and Lemon

Choose large Italian white beans, called Gigande, or substitute white kidneys or great northerns. The Gigande beans have a rich meaty flavor that is complimented by the zest of lemon and the nutty flavor of young arugula.

By Georgeanne Brennan

Yield: 6-8 Servings
Cuisine: Italian
Course: Soup

Ingredients

2 cups Gigande or other beans, about 1 pound
9 cups water
2 teaspoons sea salt2 cups Gigande or other beans, about 1 pound
9 cups water
2 teaspoons sea salt
1 bay leaf
1 sprig rosemary
2 teaspoons freshly ground black pepper
30 wild arugula leaves, coarse stems removed
2 1/2 tablespoons Meyer lemon zest (course), about two lemons
1 bay leaf
1 sprig rosemary
2 teaspoons freshly ground black pepper
30 wild arugula leaves, coarse stems removed
2 1/2 tablespoons Meyer lemon zest (course), about two lemons

Directions

Rinse the beans. In a large pot over high heat, combine the water, beans, bay leaf and rosemary sprig. Over high heat, bring to a boil. Reduce the heat to low and cover.
Simmer, stirring from time to time, until the beans are tender to the bite and the liquid has been reduced by about half, about 2 hours. Add the pepper and taste, adding more salt if desired.
Ladle into warm bowls, garnish with the arugula leaves and the lemon zest and serve immediately.