Monday, June 27, 2011
Italian Arugula and Potato Soup
Perhaps it's because summertime in our part of the world is synonymous with endless fog, that I've been feeling so soupy lately. This one is a simple peasant soup, which reminded my husband of the potato soup his mom used to make when he was a kid. It must have been good, the kids ate it up, with seconds and thirds all around!
2 pounds white potatoes, diced
1 medium onion, chopped
4 cups vegetable stock
2 medium carrots, diced
4 ounces (or about 3 cups) arugula, spinach or other green leafy vegetable
1/2 tsp pepper
1 tsp. Italian seasoning
1/2 loaf stale ciabatta bread, diced into 1 inch cubes (I happened to have this on hand already, but if not, you can toast the chunks in the oven prior to making the soup)
4 garlic cloves, minced
salt and pepper to taste
hot sauce, for serving
Saute, in a large pot, the onion and garlic in olive oil until soft. Add in the potatoes, stock and seasoning and bring to a boil. Reduce heat and simmer for 10 minutes.
Then add in the carrots and cook another 15 minutes. Then remove from heat.
Add in the bread and arugula and cover, let sit for another 5 minutes. Serve with hot sauce on the side, for the grownups who like it spicy!