Kale-and-Potato Bread Soup
INGREDIENTS
1 bunch Swiss chard
1/4 cup extra virgin olive oil
1 3/4 pound Tuscan kale, stemmed, leaves thinly sliced
2 medium potatoes, peeled and cut into small cubes
1 leak, washed well and sliced into thin rounds
Pinch of cayenne pepper
6 cups vegetable stock
4 slices Tuscan bread
3 1/2 ounces Pecorino Toscano Fresco cheese, sliced
1 ounce semi-aged Pecorino Toscano cheese
Salt
INSTRUCTIONS
Separate the chard stems and leaves. Chop the stems and cut the leaves into strips.
In a large saucepan, heat the olive oil over medium-low heat. Add the chard, kale, potatoes, leek, and cayenne and cook gently for 4 to 5 minus. Add the stock and season with salt. Cover and cook for 25 minutes.
Preheat the oven to 425 degrees F.
Set four individual ovenproof bowls on a baking sheet. Toast the bread and place one piece in the bottom of each bowl.
Divide the pecorino fresco evenly among the bowls, placing it over the bread. Ladle the vegetable soup into the bowls, then sprinkle it with the grated pecorino. Bake for about 15 minutes, then serve.
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