Simple, delicious. Use the best sourdough bread and olive oil you can…

2 c diced red potatoes
3 c water or broth
3 – 4 c chopped arugula leaves
salt, to taste
2 c cubed country sourdough bread
black pepper, to taste
2 T fruity green olive oil, plus extra for serving

1. Put diced potatoes and water in a soup pot and bring to the boil. Cook potatoes about 15 minutes or until partially cooked. Add arugula and a couple of large pinches of salt. Reduce heat, cover, and cook about 20 minutes longer.

2. Take pot off heat, add bread, cover, and let pot stand for 10 minutes.

3. Add pepper and olive oil. Serve in bowls, drizzling with additional olive oil if desired.