ITALIAN ARUGULA AND POTATO SOUP

Italian Arugula and Potato Soup image

Provided by Nancy Allen

Time 50m

Number Of Ingredients 9

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

Steps:

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.