Minestrone with Collard Greens & White Beans

  • 1 tbsp. olive oil
  • 1 small onion, sliced
  • 2 stalks celery, sliced
  • 1 medium carrot, sliced
  • 2 garlic cloves, minced
  • Salt & pepper
  • 2 tbsp. tomato paste
  • 1 lb. (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
  • 1/2 tsp. dried thyme
  • 1/ tsp. red-pepper flakes
  • 2 cans (19-oz. each) white beans, rinsed & drained
  • 1 can (14.5 oz.) diced tomatoes in juice
  • Grated Parmesan, for serving (optional)
  1. In a large saucepan, heat oil over medium heat.
  2. Add onion, celery, carrots, and garlic; season with salt and pepper.
  3. Cook, stirring occasionally, until vegetables begin to soften, 5-6 minutes.
  4. Add tomato paste, and cook, stirring, until vegetables are coated, about 30 seconds.
  5. Add collard greens, thyme, and red-pepper flakes.
  6. Cook, stirring, until collards start to wilt, 2-4 minutes.
  7. Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup).
  8. Ad all the beans to the pan, as well as tomatoes with juice and 4 cups water.
  9. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10-15 minutes.
  10. Season with salt and pepper; serve with grated Parmesan, if desired.
  11. Makes 4 servings.

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