Turkey Escarole Soup With Parmesan

Ingredients

• Twelve 1/2 -inch-thick slices of Italian bread
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 2 large garlic cloves, minced
• 1 small head of escarole (about 1 pound), thinly sliced crosswise
• Salt and freshly ground pepper
• Turkey Stock
• 2 cups diced cooked turkey (about 1/2 pound)

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