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Arugula potato soup

Arugula and Potato Soup Recipe

Adapted from Lidia's Italian Table. I made a few changes to this recipe, including reducing the amount of garlic olive oil in half and adding some beans for protein. I've served this soup two different ways, either with the Parmesan cheese crostini on top, or as the original recipe calls for, simply stirring the bread directly into the soup and sprinkling the Parmesan cheese on top. Either way, this simple soup is unexpectedly flavorful. The arugula loses all its bitterness after cooking.

Course Soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 138 kcal


  • 2 potatoes peeled and cut into 1/2" thick slices
  • 7 cups water
  • salt to taste
  • 1 pound arugula the tougher variety, not baby arugula
  • 1 cup cooked beans optional
  • 2 tablespoon extra virgin olive oil
  • 3 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes

To Serve

  • whole grain bread
  • freshly grated Parmesan cheese


  1. In a 4-5 quart soup pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Reduce heat to medium, and cook potatoes, covered, until they are tender but still hold their shape, about 18 minutes.

  2. Meanwhile, cut off any thick stems from the arugula and wash well to remove any grit and salt. Drain arugula and cut into 2 inch lengths. Stir the arugula into the pot and let boil for another 10 minutes.

  3. Meanwhile, in a small skillet, heat the olive oil over low heat. Add garlic and crushed red pepper, and cook until garlic is just golden.

  4. To make crostini, brush a little garlic olive oil on top of the bread slice and sprinkle with some Parmesan cheese. Toast until cheese melts.

  5. To serve, ladle soup into bowls and drizzle with some garlic olive oil. Break apart the Parmesan cheese crostini and serve with the soup.

Nutrition Facts
Arugula and Potato Soup Recipe
Amount Per Serving
Calories 138 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 43mg2%
Potassium 667mg19%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 2g2%
Protein 6g12%
Vitamin A 1795IU36%
Vitamin C 20.2mg24%
Calcium 163mg16%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.