- 6 slices (1/2-inch thick) day-old crusty French bread
- 3 cloves garlic
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon chicken broth
- 1 onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 sweet red pepper, diced
- 1/2 teaspoon dried oregano
- 4 cups torn escarole or dark cabbage
- 1 (16 ounce) can kidney beans
- 1 (14 1/2 ounce) can plum tomatoes, drained, juices reserved
- 1 cup chicken broth
- 3 tablespoons grated Parmesan cheese
- Oregano leaves (garnish)
- Grease a baking sheet. Put the bread on the sheet and bake at 350 degrees F until golden brown, about 15 minutes.
- Remove from the oven.
- Cut 1 garlic clove in half and rub on each side of the toast slices. Sprinkle with black pepper and set aside.
- Heat the oil and broth mixture in a 4-quart pot. Add the onions and sauté until tender, about 10 minutes.
- Mince the remaining garlic. Add the garlic, carrots and celery to the pot. Cover and cook, stirring occasionally, for 10 minutes.
- Add the zucchini, squash, sweet peppers and oregano; cook for 5 minutes.
- Add the escarole, beans and tomatoes; cook until the escarole wilts, about 2 minutes.
- Add black pepper. Pour the vegetable mixture into a 3-quart casserole and top with the toast.
- In a large measuring cup, combine the reserved tomato juice and the broth; pour over the toast. Sprinkle with Parmesan.
- Bake at 375 degrees F until the cheese has melted, about 30 minutes.
- Let stand for 5 minutes and garnish with oregano.