Italian Potato Arugula and Bread Soup Recipe

"In Italian this is called Zuppa di Patate, Rucola e Pane, and it's a very popular soup that can also be served as a main meal with bread along side. The best arugula to use for this soup is the tougher hardy kind the small fragile kind is not good to use"

Original is 8 servings

Metric US

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Nutritional

Serving Size: 1 (248.7 g)
Calories 554.2
Total Fat - 29.2 g
Saturated Fat - 7.2 g
Cholesterol - 10.5 mg
Sodium - 1034 mg
Total Carbohydrate - 62.5 g
Dietary Fiber - 1.3 g
Sugars - 1.8 g
Protein - 10.3 g
Calcium - 119.3 mg
Iron - 2.2 mg
Vitamin C - 17.9 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In a 5-quart pot combine potatoes and 8-9 cups broth. Salt the broth lightly and bring it to a boil reduce heat to medium-high and cook the potatoes until they are tender but still hold their shape, about 8-10 minutes, don't cook until really soft and leave the cooked potatoes in the pot with water.

Step 2

Meanwhile, cut off the thick stems from the arugula. Wash the arugula in cold water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut it into 2-inch pieces.

Step 3

Stir the arugula and bread into the pot with cooked potatoes. Continue boiling 10 minutes.

Step 4

Meanwhile, in a separate pan heat the olive oil over low heat. Add the garlic and 1/2 cup Romano cheese and crushed red pepper and cook until light golden color, about 3 minutes. Scrape the garlic/cheese mixtgure into the pot with the potatoes and arugula, stir well. Season the soup with salt and pepper to taste. Serve in warm bowls. Lightly drizzle olive oil over the top then sprinkle with more fresh grated Romano or Parmesan cheese.