Minestrone Soup with Collard Greens

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Coarse salt & ground pepper
  • 2 tablespoons tomato paste
  • 1 pound collard greens, stalks removed, chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 2 cans white beans, rinsed & drained
  • 1 can diced tomatoes, in juice
  • Grated Parmesan, for serving

Preparation

  1. In large saucepan, heat oil over medium. Add onion & garlic; season with salt & pepper, cook 5-6 min.
  2. Add tomato paste, and cook, stirring, until collards start to wilt, 2 to 4 minutes.
  3. Place ¼ of the beans in a bowl, mash with back of spoon to help thicken soup.
  4. Add all of the beans to the pan, as well as tomatoes with juice and 4 cups of water.
  5. Bring to boil; reduce heat, cover & simmer, until collards are tender, 10-15 minutes. Season with salt & pepper; serve with grated Parmesan, if desired.

Adapted from marthastewart.com