Servings:4
This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.
betway电子竞技俱乐部
- 1 Tbs. extra-virgin olive oil
- 2 slices bacon, cut crosswise into 1/4-inch-wide pieces
- 1 medium red onion, halved and thinly sliced lengthwise
- 2 medium cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- 6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
- 3/4 tsp. fresh thyme
- 6 cups lower-salt chicken or vegetable broth
- 4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
- 1 15-1/2-oz. can cannellini beans, drained and rinsed
- 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
Nutritional Information
- Calories (kcal) : 350
- Fat Calories (kcal): 90
- Fat (g): 10
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 1.5
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 10
- Sodium (mg): 470
- Carbohydrates (g): 45
- Fiber (g): 6
- Protein (g): 20
Preparation
- Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.
- Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.
- Serve the soup topped with the remaining Parmigiano and the bacon.
Ingredient Spotlight
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IN THIS RECIPEBacon
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IN THIS RECIPEOnions
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IN THIS RECIPEGarlic
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (4 reviews)
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lilylady| 01/26/2016good flavor. added some Tabasco for a little zing
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user-3181945| 03/04/2014
Soul warming soup!:-)
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celiahoneysuckle| 02/11/2014
I'm putting my happy face by this recipe. I left the garlic in though and used turkey stock. It was good.
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hollysue| 12/10/2013
Delicious, very good flavor, and filling but not too heavy. I cooked the onions for quite a while and left the garlic in (chopped). It was really a perfect soup for tonight's cold weather. Loved the bacon as a topper, and I will definitely make this again. Very good.
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