ESCAROLE SOUP WITH BACON AND CROUTONS
Provided by Maria Thomann
Categories Soup/Stew Leafy Green Herb Sauté Lunch Parmesan Basil Bacon Winter Escarole Bon Appétit Massachusetts Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
- Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper.
- Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.
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