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Page 376
| Arugula and Potato Soup |
| 2 potatoes, peeled and cut into ½-inch slices |
| 3 cloves garlic, minced
4 cups water | ¼ teaspoon crashed red pepper flakes
1 large bunch arugula | 2 tablespoons olive oil
cup day-old bread, chopped into 1-inch cubes | Salt and pepper
| Parmesan cheese
| Put potatoes and water in a deep saucepan and bring the water to a boil. Reduce heat to medium and cook about 15 minutes, covered. |
| Wash arugula well, discard any thick stems, and chop. Add to soup pot with bread cubes and simmer for about 10 minutes. |
| Meanwhile, in small pan, slowly sauté the garlic and red pepper flakes in olive oil for about 2 to 3 minutes. Do not allow to brown. Add to soup pot and season with salt and pepper to taste. |
| Sprinkle with Parmesan cheese find serve piping hot. |
| Serves 4. |
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