Minestrone with Collard Greens and White Beans

Name: Minestrone with Collard Greens and White Beans
Prep time: 25 min
Total time: 40 min
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; 0.5 teaspoon dried thyme; 0.25 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)

3.7

(110)

5 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.