Noodle Soup with White Beans and Collards

Noodle Soup with White Beans and Collards
Photo by Scott Phillips

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  • 6 small collard leaves, stemmed and cut into ¼-inch-thick strips (about 2 cups)
  • 1 medium red onion, halved and thinly sliced lengthwise
  • 2 slices bacon, cut crosswise into ¼-inch-wide pieces
  • 2 medium cloves garlic, peeled
  • + 4 more ingredients
    • 1 15-½-oz. can cannellini beans, drained and rinsed
    • ¾ tsp. fresh thyme
    • 6 cups lower-salt chicken or vegetable broth
    • 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about ½ cup)

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 sauc...

View full recipe at Fine Cooking

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