Bean & Arugula Soup

About a year ago my friend Alexi and I found this yummerific bean soup recipe and since I have made it over 15 times. About 20 minutes to prepare and cook, this easy-breezy soup makes a great lunch for 4 days or you can cook it up as a nice dish for your friends; I usually do the former. You can also pair it with some garlic toast or even sprinkle some Parmesan cheese over the top right before eating. Ingredients

2 large garlic cloves 1/4 cup plus 1/2 tbls extra virgin olive oil 1 (14- 15 oz) can stewed tomatoes 1 3/4 cups reduced sodium chicken or vegetable broth 2 (19 oz) cans canellini beans, rinsed and drained (3 cups) 1 package (4-5 links) of spicy sausage -- I like to get Tofurky Kielbasa 1/4 tsp black pepper to taste 1 (5 oz) bag baby arugula

soup1Cook garlic in 1/4 cup oil in a 3.5 to 4.5 quart heavy pot over moderately high heat, stirring until golden, 1 to 2 min. Add sausage and saute for 2-5 minutes (refer to package for cook time). Coarsley cut up tomatoes in can with kitchen shears (I just leave them whole), then add (with juice) to garlic and sausage in oil. Stir in broth, beans, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in arugula and cook until wilted, 1.5 min. Serves 4.