Turkey Escarole Soup With Parmesan

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Twelve 1/2 -inch-thick slices of Italian bread

1/4 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons unsalted butter

1 large onion, coarsely chopped

2 large garlic cloves, minced

1 small head of escarole (about 1 pound), thinly sliced crosswise

Salt and freshly ground pepper

Turkey Stock

2 cups diced cooked turkey (about 1/2 pound)

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