White Bean Soup With Wild Arugula & Meyer Lemon

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1 cup dry Italian butter beans or substitute white kidneys, cannelini or flageolet beans

2 teaspoons kosher or sea salt

1 dry or 2 fresh bay leaves

1 tablespoon teaspoon extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/3 cup finely chopped wild arugula leaves (see Note) or substitute young, tender arugula leaves

3 teaspoons finely grated lemon zest

Optional garnish:

-- Crumbled cooked bacon or fried prosciutto

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