Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Noodle Soup with White Beans and Collards

Scott Phillips

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.

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)

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.

Reviews

Rate or Review

Reviews

  • lilylady | 01/26/2016

    good flavor. added some Tabasco for a little zing

  • user-3181945 | 03/04/2014

    Soul warming soup!:-)

  • 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.

  • 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks