Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Green Soup with Garlic Toast

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Green Soup with Garlic Toast

Article excerpt

This Italian soup is made with escarole and kale. A piece of oil-anointed-garlic-rubbed toast goes in the bowls first and the soup is ladled over. Let it sit for a minute so it softens, mellows and they become one.

3 tablespoons extra-virgin olive oil, more for drizzling

2 large garlic cloves, peeled, lightly crushed with knife

Pinch crushed red pepper (optional)

½ cup chopped sweet onion

Kosher salt, divided

½ large head escarole, coarsely chopped (8 loosely packed cups), rinsed

6 loosely packed cups chopped stemmed tender baby kale or kale and spinach mix

4 cups chicken broth or water

4 ½-inch-thick slices sturdy, crusty country-style bread

1 garlic clove, peeled and halved

Freshly grated Parmesan cheese, for serving

In Dutch oven, add 3 tablespoons oil, garlic and crushed red pepper, if using, over medium-low heat. …

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