Turkey Escarole Soup With Parmesan

Ingredients

• 12 slices Italian bread, 1/2 inch-thick slices
• 1/4 cup freshly grated parmesan cheese, plus more
• parmesan cheese, for serving
• 2 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 2 large garlic cloves, minced
• 1 head escarole, thinly sliced crosswise (about 1 pound)
• salt & freshly ground black pepper
• 6 cups chicken stock
• 2 cups diced cooked turkey (about 1/2 pound)

Directions

1. 1

   Preheat the oven to 350°. Arrange the bread slices on a baking sheet, sprinkle the 1/4 cup of Parmesan on top and toast for about 10 minutes, or until the bread is golden and the cheese is bubbling.

2. 2

   Melt the butter in a large saucepan. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes.

3. 3

   Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken Stock and bring to a boil.

4. 4

   Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes.

5. 5

   Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.