Caesar Soup

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 300°F Toast the bread cubes in a single layer on a baking sheet for 20 minutes.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the anchovies and cook, stirring, until melted, 3 minutes. Lower the heat to low, add the garlic and cook for 5 minutes. Add the croutons and Worcestershire sauce and toss.
  • In a medium saucepan, bring the vegetable broth, romaine and escarole to a simmer, then cook for 5 minutes; season with salt and pepper. Turn off the heat and stir in the lemon juice.
  • Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.
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