Ingredients

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)

Preparation

  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. 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.