Heat 2 tablespoons oil in a large oven-safe pot over medium-high.
Add onion and 14 teaspoon salt; cook until onion softens, about 3 minutes.
Add greens; cook until wilted, about 3 minutes.
Photo: Caitlin Bensel
Add crushed tomatoes, broth, and rind; bring to a boil over high.
Add black-eyed peas, half of bread pieces, and remaining 1 teaspoon salt.
Reduce heat to medium-low.
Cook, stirring occasionally, until slightly thickened, about 10 minutes.
Meanwhile, grate cheese using the large holes of a box grater to equal 12 cup.
Preheat broiler with oven rack 6 inches from heat.
Scatter remaining bread pieces over soup; sprinkle with grated cheese.
Drizzle with remaining 2 tablespoons oil.
2,000 calories a day is used for general nutrition advice.
