Minestrone With Collard Greens And White Beans Minestrone With Collard Greens And White Beans

• 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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red-pepper flakes
• 2 cans (19 ounces each) white beans, rinsed and drained
• 1 can (14 1/2 ounces) diced tomatoes, in juice
• Grated Parmesan, for serving (optional)

1. 1. 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.
2. 2. 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.

olive oil, onion, garlic, salt, tomato paste, collard greens, thyme, redpepper, white beans, tomatoes, parmesan

Taken from www.epicurious.com/recipes/member/views/minestrone-with-collard-greens-and-white-beans-minestrone-with-collard-greens-and-white-beans-50176753 (may not work)