Bread soup with potatoes and arugula is a traditional dish from Apulian cuisine. Made with stale homemade bread, yellow-fleshed potatoes, fresh arugula, and seasoned with garlic, extra virgin olive oil, and sea salt, this dish is simple to prepare but rich in authentic flavors.
Peel the potatoes, cut them into chunks, and boil them in 150 cl of salted cold water
10 minutes before the end of cooking, add the washed arugula, roughly torn by hand
At the last moment, add the bread in chunks, and once softened, drain everything and season with a sauté of oil, crushed garlic, and chili pepper prepared at the moment
Italia, Puglia
| Energy (kcal) | 109.46 |
| Carbohydrates (g) | 17.52 |
| of which Sugars (g) | 1.12 |
| Fat (g) | 3.12 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 2.8 |
| Fiber (g) | 2.11 |
| Sale (g) | 0.1 |
