Escarole and Chickpea Soup with Garlic Toast

Ingredients (9)

• 1 teaspoon extra virgin olive oil
• 4 cloves garlic
• 4 cups vegetable broth
• 2 cups canned chickpeas rinsed and drained
• 5 cups chopped escarole leaves from 1 head
• fresh cracked pepper to taste
• 1 Parmesan cheese rind plus fresh grated Parmigiano Reggiano, for serving (optional)
• 4 1 ounce small slices Sourdough bread (or 2 large, cut in half)
• olive oil spray