Note:

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Olive oil

Sliced Italian bread, cut into 1” slices on the bias

2 leeks, white parts only, cleaned and sliced

1 bunch of kale, stemmed and chopped

6 slices prosciutto

6-8 garlic cloves

1 sprig of rosemary, stemmed

few sprigs of thyme, stemmed

Parmegiano Reggiano cheese, grated

3 quarts of chicken stock or bone broth

Salt and pepper

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1. Crisp the prosciutto in a large, oven-safe stock pot. Remove and set aside.

2. Add a bit more olive oil to the pan and toast the bread slices on both sides. When done, rub a cut clove of garlic over the bread pieces and set aside.

3. Add a bit more olive oil to the pan, then sauté the leeks with 2 pinches of kosher salt and a pinch of black pepper. Once cooked, add the minced garlic cloves to the pan, then the rosemary and thyme, and finally the chopped kale. Cook until the kale is wilted.

4. Empty the vegetables from the pot and set aside.

5. Assemble the soup in layers in the pot as follows: a few pieces of bread, a few pieces of prosciutto, a scoop of the veggies, and a handful of parmesan. Repeat the layers until done.

6. Fill the pot with the stock, careful to go around the top layer. Fill until just below the top layer, leaving that dry.

7. Cover the pot and place in a 375 degree oven for about 45 minutes to an hour.

8. When finished, maybe run a serrated knife through the pot to chunk up the bread so that there are even portions when serving. Enjoy!