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Bread soup, arugula and potatoes

  • 40 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • 12 slices rustic bread, stale
  • 1 ½ lb potatoes
  • 2 lb baby arugula
  • extra virgin olive oil
  • salt


Peel and cut the potatoes into slices, then boil in abundant salted water; when half-cooked add the baby arugula, previously cleaned and washed.

Once the potatoes and baby arugula are cooked, add the bread slices to the boiling water and drain the whole thing immediately: be careful that the bread does not get soggy; it is better to put only bread crust with about 0.2 inch of the soft inside of the loaf into the water.

Dress with oil into which you have stir-fried garlic and hot chili, or with oil and freshly-ground pepper.