Chickpea and Escarole Soup With Crispy Bread Crumbs Recipe - Los Angeles Times

Ingredients

• 6 tablespoons everyday olive oil, plus more for drizzling
• 1 small yellow onion, finely chopped
• Kosher salt
• 1/2 teaspoon crushed red chile flakes
• 3 large garlic cloves, minced
• 1 can (14 ounce) whole, peeled tomatoes in juice
• 4 cups low-sodium chicken broth
• 1 can (14 ounce) chickpeas, drained and rinsed
• 2 Yukon gold potatoes (about 8 ounces), cut into 1/2-inch pieces
• 1 wedge of Parmesan with rind
• 1 bunch escarole or lacinato kale, washed and roughly chopped
• 2 cups fresh bread crumbs (see Sunday Prep or note below)
• Finely chopped flat-leaf parsley, to garnish (optional)