Italian Potato and Arugula Soup

2 lb. potatoes from the share
1/2 t salt
3 3/4 c well-flavored vegetable stock
1-2 medium carrots grated
6 oz arugula (Or more)
1/2 tsp cayenne pepper
1/2 loaf stale ciabatta bread, torn into chunks
(Optional)
4 clove garlic, thinly sliced
4 Tbsp olive oil
Salt and freshly ground black pepper

Peel and dice the potatoes. Boil them in a 3-quart saucepan in the stock for about 10 minutes.
Add the carrot and simmer for an additional 10 minutes. Vegetables should be tender.
While cooking, peel and slice the garlic, sauté in a little olive oil until golden on the edges. Remove from the heat and set aside.
Add the arugula to the soup pot and allow it to wilt into the simmering broth and vegetables.
Add the cayenne pepper Day old Bread may be added to the soup at this point where it would be allowed to sit for about 8-10 minutes before serving the soup or a fresh loaf of bread may be warmed and used to dip into the broth.
Spoon soup into bowls and sprinkle with the sautéed garlic.
Serve with a sprinkle of parmesan cheese.

Adapted from: justapinch.com

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