Chickpea and Escarole Soup With Crispy Bread Crumbs

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Chickpea and Escarole Soup With Crispy Bread Crumbs
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Fresh, crunchy bread crumbs add contrast to this light soup that eats like a hearty meal. Use another type of canned bean if that’s all you have and also feel free to switch the escarole for your favorite green, like Swiss chard or kale.

Kosher salt1 can whole, peeled tomatoes in juice2 Yukon gold potatoes , cut into ½-inch pieces2 cups fresh bread crumbs Heat 3 tablespoons of olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion and a generous pinch of salt and cook, stirring until starting to brown, about 5 minutes. Add the chile flakes and garlic and cook, stirring, for another minute.

Bring to a boil and simmer, partially covered, until the potatoes are tender, about 20 minutes. Stir in the escarole, season with salt and simmer for another 10 minutes.Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and a generous pinch of salt and cook, stirring often, until golden but not burned, 3 to 5 minutes. Transfer to a plate to cool.

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