Ingredients
- 2 cups frozen English peas, defrosted and patted dry
- 4 cups chicken stock
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 tablespoon lemon juice
- ½ cup finely chopped yellow onion
- ½ cup chopped celery
- 2-3 small white potatoes, peeled and cubed
- 1 garlic clove, chopped
- 2 cups wild arugula, roughly chopped
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt
- ½ cup grated Parmesan
- ¼ cup extra-virgin olive oil
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