Zuppa Verde

Prep / Total time : 1 hour   makes 4 servings

2          tablespoons extra-virgin olive oil
1          small shallot, minced (1/4 cup)
1/4       cup minced parsley
6          garlic cloves, thinly sliced
          **Few pinches of crushed red pepper**
1          head of escarole (1 pound), trimmed and chopped
1          bunch kale (1 pound)—stems and ribs discarded, leaves thinly sliced
1          bunch Swiss chard (1 pound)—stems and ribs discarded, leaves thinly sliced
8         cups chicken stock or low-sodium chicken broth
2         tablespoons unsalted butter, at room temperature
6         1-inch-thick, diagonal slices of baguette
2         tablespoons sherry vinegar
                  **Sea salt**
                  **Freshly ground white pepper**
1/2      cup freshly grated Parmigiano-Reggiano cheese

1 .     In a large pot, heat the oil. Add the shallot, parsley, garlic and crushed red pepper. Cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the escarole, kale and chard and cook, stirring, until the greens start to wilt, about 2 minutes. Add the stock and bring to a boil. Simmer until the greens are tender, about 20 minutes.
2 .       Meanwhile, spread the butter on both sides of the bread slices. Heat a large nonstick skillet. Add the baguette slices and toast over moderate heat until golden, 2 to 3 minutes per side.
3 .       Stir the vinegar into the soup and season with sea salt and white pepper. Ladle the soup into bowls, top with the toasts and garnish with the grated cheese.