Escarole Soup with Bacon and Croutons

• 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

1. Preheat oven to 375F.
2. Brush bread with oil.
3. Arrange on baking sheet.
4. Bake bread until golden, about 10 minutes.
5. Saute bacon and onion in pot over medium heat until brown, about 20 minutes.
6. Add broth, basil and rosemary, then escarole.
7. Simmer until escarole is tender, about 25 minutes.
8. Mix in 2/3 cup Parmesan.
9. Season with salt and pepper.
10. Place croutons in bowls; ladle soup over.
11. Pass remaining 1 cup Parmesan.

crusty round bread, olive oil, bacon, onion, chicken broth, fresh basil, fresh rosemary, head, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/escarole-soup-with-bacon-and-croutons-5862 (may not work)