Italian Arugula and Potato Soup

Nancy Allen

By
@mawmawnan

We love a good soup and this is a filling and delicious soup that I make sometimes.


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Serves:

4 servings

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 lb
new potatoes
3 3/4 c
well-flavored vegetable stock
1 medium
carrot
4 oz
arugula
1/2 tsp
cayenne pepper
1/2
loaf stale ciabatta bread, torn into chumks
4 clove
garlic, thinly sliced
4 Tbsp
olive oil
salt and freshly ground black pepper

Directions Step-By-Step

1
Dice the potatoes. Place them in a saucepan with the stock and alittle salt and bring to a boil. Simmer for 10 minutes.
2
Finely dice the carrot and add to the potatoes and stock. Tear the arugula leaves and drop into the pan.Simmer for 15 minutes longer until the vegetables are tender.
3
Add the cayenne pepper, salt and black pepper to taste, and the chunks of bread. Remove the pan from the heat, cover and leave to stand about 10 minutes.
4
Meanwhile,saute the garlic in olive oil until golden brown. Pour the soup into bowls and add alittle of the garlic to each bowl. Serve at immediately.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy