• Fast

Ingredients

1. Twelve 1/2 -inch-thick slices of Italian bread
2. 1/4 cup freshly grated Parmesan cheese, plus more for serving
3. 2 tablespoons unsalted butter
4. 1 large onion, coarsely chopped
5. 2 large garlic cloves, minced
6. 1 small head of escarole (about 1 pound), thinly sliced crosswise
7. Salt and freshly ground pepper
8. 6 cups Turkey Stock
9. 2 cups diced cooked turkey (about 1/2 pound)

Directions

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. Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the Turkey Stock and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes. 
3. Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.