Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Minestrone with Collard Greens and White Beans 3.7 (110) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: José Manuel Picayo Rivera Prep Time: 25 mins Total Time: 40 mins Servings: 4 Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes. Ingredients 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced Coarse salt and ground pepper 2 tablespoons tomato paste 1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped ½ teaspoon dried thyme ¼ teaspoon red-pepper flakes 2 cans (19 ounces each) white beans, rinsed and drained 1 can (14 ½ ounces) diced tomatoes, in juice Grated Parmesan, for serving (optional) Directions In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes. Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired. Print