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Minestrone with Collard Greens and White Beans

Recipe photo courtesy of José Manuel Picayo Rivera

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.

Source: Everyday Food, October 2007
Total Time Prep Servings



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How would you rate this recipe?
  • TS2058
    31 DEC, 2017
    We love this soup, have made it many times. I use an extra can of diced tomatoes and an extra of beans so there is enough for two days. Lovely with good bread.
  • aldorastar
    22 JAN, 2008
    This soup was an easy way to incoporate very healthy ingredients into a delicious, and hearty soup. I decided to use stock to make it richer -combined with bread it was a great meal
  • Learner10
    21 JAN, 2008
    Wonderful and easy soup with excellent flavor. I used kale. This is a keeper!
  • eren01
    17 NOV, 2007
    its yummilicious (yum-i-li-shus). its very good and delicious. As I was watching the episode it looked very good so my friends and I made it the next day we're planning to make it for Thanksgivig as a second coarse. I absolutely love youre recepies and all the thing you sell at Macy's Thanks
  • stephanielionbarger
    10 NOV, 2007
    Great soup! Especially if you love collard greens. I even cheated and found chopped collard greens in a bag in the veggie section. Amazingly good for you, too, and so so easy!

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