Noodle Soup with White Beans and Collards

By garciamoss

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.

Ingredients

• 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)

Details

Adapted from finecooking.com

Preparation

Step 1

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.