Here's a rustic dish that is typical of Naples.
Recipe information
Yield
Serves 8
Ingredients
8 5x3-inch slices crusty round bread (each about 1/2 inch thick)
3 tablespoons olive oil
4 slices thick-cut bacon, diced
1 large onion, chopped
8 cups canned low-salt chicken broth
1/4 cup (packed) chopped fresh basil
2 teaspoons chopped fresh rosemary
1 large head escarole, leaves torn
1 2/3 cups grated Parmesan cheese
Preparation
Step 1
Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
Step 2
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.
Step 3
Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.
