italian arugula and potato soup

Name: Italian Arugula and Potato Soup
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) new potatoes; 3 3/4 cup(s) well-flavored vegetable stock; 1 medium carrot; 4 ounce(s) arugula; 1/2 teaspoon(s) cayenne pepper; 1/2 - loaf stale ciabatta bread, torn into chumks; 4 clove(s) garlic, thinly sliced; 4 tablespoon(s) olive oil; - salt and freshly ground black pepper

(1 RATING)

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Nancy Allen

Wentzville, MO

Updated on Nov 14, 2012

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

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield 4 servings

Ingredients

2 pounds new potatoes
3 3/4 cups well-flavored vegetable stock
1 medium carrot
4 ounces arugula
1/2 teaspoon cayenne pepper
1/2 - loaf stale ciabatta bread, torn into chumks
4 cloves garlic, thinly sliced
4 tablespoons olive oil
- salt and freshly ground black pepper

How To Make italian arugula and potato soup

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.

Step 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.
Step 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.
Step 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.
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