3/4 pound Potatoes
(baking) peeled and cut into 1/2 inch thick slices
7 cups Water
Salt to taste
1 pound Arugula
(2 - 3 large bunches)
1/2 cup Italian Bread day old or toasted with crusts removed and diced
1/4 cup Extra Virgin Olive Oil
6 cloves Organic Garlic
1/2 cup Romano Cheese freshly grated
1/2 teaspoon Crushed Red Pepper
In a deep, heavy 4-5 quart pot, combine the potatoes and water.
Salt the water lightly and bring to a boil.
Adjust the heat to medium-high and cook the potatoes, covered, until they are tender but still hold their shape, about 18 minutes.
Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary.
Drain the arugula well and cut it into 2 inch lengths.
Stir the arugula and bread into the pot and let boil for another 10 minutes.
Meanwhile, in a small skillet, heat the olive oil over low heat.
Add the garlic cloves and crushed red pepper and cook, stirring, until the garlic is golden, about 3 minutes.
Scrape the contents of the skillet into the soup pot and stir well.
Season the soup with salt to taste and serve in warm bowls, sprinkled with the grated cheese.