Ingredients
- 3/4 to 1 pound medium-size russet potatoes, peeled, washed, and cut into 1 -ich cubes cubes
- 8 to 9 cups chicken broth
- 1 pound arugula, preferably the hearty type
- 1/2 to 3/4 cup day-old Italian bread, without crusts, diced
- 1/4 cup olive oil
- 6 garlic cloves, peeled and chopped finely
- 1/2 teaspoon crushed red pepper
- 1/2 cup fresh grated Romano cheese, more at the table
- Salt and ground pepper
- Olive, to drizzle
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.