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Arugula and Potato Soup

4 medium new potatoes -- scrubbed and diced (about 2 cups)
3 cups water
2 cups arugula leaves loosely packed -- then chopped
salt
2 cups cubed country sourdough bread
freshly ground black pepper -- generous
4 teaspoons green fruity olive oil


Put potatoes and water in heavy pot and bring to boil. Cook potatoes about 15 minutes or until partially cooked, then add arugula and a couple large pinches salt. Cover pot and continue cooking about 20 minutes.

Turn off heat, add bread, then cover and let pot stand about 10 minutes.

Add pepper and olive oil to taste and serve. Drizzle with a little more olive oil if you wish, after it has been ladled into bowls.


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