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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.


  • 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


  • 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.


Rate or Review

Reviews (4 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.

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