Spinach and Kale Soup with Bread Hunks and Parmesan Cheese

In Winter I wish for soup, warm soup. Echoing my recent foray into the land of kale (see December posts), here’s a winter wonder

of a hearty soup featuring spinach and kale, amplified with a hunk of toasted Italian bread and a snow of freshly grated Parmesan. It reminds me of a cozy table by the fire after a good run at an Alpine ski resort.

Note: A hunk differs from a slice in that it is torn off the loaf whereas a slice is cut, making a more refined shape, but without the visual force of a craggy-surfaced hunk.

Serves 4 to 6

3 tablespoons butter

3/4 cup thinly sliced shallots and scallions, including tender green tops

2 cloves garlic, finely chopped

1/4 teaspoon kosher salt

12 cups (packed) coarsely chopped fresh spinach leaves and tender stems

2 cups (packed) kale leaves, midribs removed, leaves coarsely chopped

4 cups chicken broth, preferably homemade

2 cups filtered water

4 to 6 hunks (see the photo) French or Italian bread, toasted and lightly buttered

1/3 cup freshly grated Parmesan cheese

1. Melt the butter in a large pot over medium-low heat. Add the shallots, scallions, garlic, and salt, stir to mix, and cook until wilted, about 3 minutes.

2. Add the spinach, kale, broth, and water to the pot and stir to mix. Bring to a boil over high heat, decrease the heat to medium, and cook until the spinach and kale are meltingly tender, 10 to 15 minutes.

3. Toast and butter the bread hunks while the soup cooks.

4. Place a bread hunk in each of 4 to 6 soup bowls. Reheat the soup if necessary, then ladle it piping hot over the bread in each bowl. Garnish with a snow of Parmesan and serve.