Sourdough Bread Soup

Want a refresher on how to make this?

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Makes 4-6 portions | Prep: 10 min | Cook: 20 min

INGREDIENTS

• 2 tablespoons olive oil

• 1 small yellow onion cut into 1 inch pieces

• 6 cloves garlic, chopped fine

• 1 head escarole, cleaned and cut into 2 inch pieces

• 1 can garbanzo beans, drained and rinsed

• 6 cups chicken stock

• ~1 pound old sourdough, cut into large chunks

• 1 teaspoon chili flake

• 1 head roasted garlic (optional)

• 1-2 tablespoons red wine vinegar

• salt and pepper to taste

• fresh grated pecorino or parm as garnish (optional)

INSTRUCTIONS

Prepare your soup

In a large soup pot or dutch oven, heat your olive oil over medium high heat. Add the cut onions once the oil is hot and cook, stirring frequently, for 2-3 minutes. Add the garlic and cook for another minutes before add the escarole and the garbanzos.

Add in your chili flakes and cook just until the escarole is barely wilted, then add the chicken stock.

Bring to a simmer, add the roasted garlic cloves, season with salt and pepper and cook for about 5 minutes.

Add your bread 2 minutes before you want to serve the soup, and right before serving, stir in in the red wine vinegar.

Serve immediately with a smattering of parm or pecorino cheese.