Collard Green & Black-Eyed Pea Soup

• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 5 garlic cloves (4 sliced and 1 whole)
• 1 sprig fresh thyme
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 4 cups reduced-sodium chicken broth
• 1 (15 ounce) can diced tomatoes
• 5 cups chopped collard greens (about 1 bunch) or 5 cups kale leaves, tough stems removed (about 1 bunch)
• 1 (15 ounce) can black-eyed peas, rinsed
• 6 1/2 inch-thick slices baguette, preferably whole-grain, cut on the diagonal
• 6 tablespoons shredded gruyere or 6 tablespoons swiss cheese
• 2 slices cooked bacon, finely chopped

1. Heat oil in a dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
2. Position rack in upper third of oven; preheat broiler.
3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

extra virgin olive oil, onion, carrot, celery, garlic, thyme, red pepper, chicken broth, tomatoes, collard greens, blackeyed peas, baguette, shredded gruyere, bacon

Taken from www.food.com/recipe/collard-green-black-eyed-pea-soup-395891 (may not work)