-
1
Preheat the oven to 350 degrees F.
-
2
For the croutons: Place a wire rack over a baking sheet.
-
3
Trim the crust from the bread and cut it into 1 1/2-inch cubes.
-
4
Spread the bread cubes on the rack and toast in the oven until light golden, 12 to 15 minutes.
-
5
In a small pot, heat the EVOO with the anchovies over medium-low heat.
-
6
When the anchovies melt into the oil, stir in the Worcestershire sauce, garlic and lemon juice, then remove from the heat.
-
7
Place the croutons in a bowl, pour the dressing over them and toss to coat.
-
8
Sprinkle with cheese and season liberally with pepper.
-
9
Spread the croutons on the baking sheet and return to the oven until they are deep golden and the cheese has set, 7 to 10 minutes.
-
10
For the soup: Heat the EVOO in a soup pot over medium heat.
-
11
Add the garlic and onions, and season with salt and pepper.
-
12
Cook until softened, 5 to 6 minutes.
-
13
Add the escarole and cook until wilted, then season with salt, pepper and nutmeg.
-
14
Add the chicken stock, beans and lemon zest.
-
15
Simmer at a low boil until the greens are tender and no longer bitter.
-
16
Serve topped with the Caesar croutons.
-
17
Cooks' Note: If you are making the soup ahead of time, cool and store it in the refrigerator.
-
18
Cool the croutons and store them in foil in a cool, dry place.
-
19
Reheat the soup over medium heat and reheat the croutons in a foil pouch if you wish to serve them warm.
