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.