Turkey Escarole Soup With Parmesan

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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 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 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 reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes.
• 5 add the turkey and cook just until heated through. spoon the soup into bowls, add the parmesan toasts and serve with additional cheese.