Instructions: For Soup: Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.

Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and saute until brown in spots, about 8 minutes. Add half of garlic and saute until beginning to color, about 3 minutes. Add 6 cups chicken stock and boil until potato pieces are falling apart, about 10 minutes.

Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)

For Parmesan Oil: Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. (Parmesan oil an be prepared 1 day ahead. Cover oil and refrigerate.)

Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; saute until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.

This recipe yields 8 first-course or 4 main-course servings.

Comments: "Lidias in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entree for a winter evening," writes Deborah Johnson of Columbia, Missouri. "I order it every time I go there. Do you think chef Dan Swinney would part with his recipe?"

Start this recipe a day ahead so that theres time for the beans to soak overnight.

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