Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Minestrone with Collard Greens and White Beans 3.7 (110) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print