Cook bacon slowly over moderate heat to render as much fat as possible. Add onion, carrot, celery and chile, and cook until translucent. Then add minced garlic and herbs. Sweat slowly for 5 minutes, making sure you gain no color on the vegetables.
Add the vegetable stock and beans. Simmer for 10 minutes. Add 1½ pounds of Seacat Gardens arugula to simmering liquid.
Stir vigorously and turn off fire. Squeeze the juice of both citrus into soup.
Season with salt to taste.
Serve with grilled crostini spread with arugula pesto.
Try with: Seacat Arugula Pesto Crostini
Courtesy of The Café at MIM