Caesar Soup

1. 1

   Heat the oven to 300u00b0F Toast the bread cubes in a single layer on a baking sheet for 20 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.

* Per serving · 4 servings · Values may vary.