Smoked paprika, sun-dried tomatoes, nourishing greens, and large, creamy butter beans combine to create a smoky, aromatic soup perfect for a weeknight meal.
Ingredients:
6 tablespoons extra-virgin olive oil, divided
3/4 cup thinly sliced yellow onion (from 1 small onion)
3 large garlic cloves, minced (about 1 tablespoon)
1/2 cup packed julienne-cut sun-dried tomatoes (about 2 ounces)
1 (15-ounce) can butter beans, drained and rinsed (or 2 cups of your favorite large cooked beans)
2 tablespoons unsalted butter
4 thick rustic bread slices (from one 8-ounce loaf)
shaved parmesan cheese, for serving
Directions:
Heat 2 tablespoons of the oil in a large pot over medium. Add onion, and cook, stirring often, until translucent, about 5 minutes. Add garlic and sun-dried tomatoes, and cook, stirring occasionally, until aromatic, about 2 minutes. Add collard greens, and cook, stirring often, until greens just start to wilt, about 2 minutes. Stir in vegetable broth, tomato paste, smoked paprika, salt, and crushed red pepper, and bring to a boil.
Reduce heat to medium-low, and cook until collard greens are tender, about 10 minutes. Add beans to collard greens mixture pot; cook, stirring occasionally, until beans are heated through, about 5 minutes.
Melt 1 tablespoon of the butter with 2 tablespoons of the oil in a large skillet over medium. Add 2 bread slices to skillet, and cook until crisp and golden brown, about 2 minutes per side. Repeat with remaining 2 tablespoons oil, 1 tablespoon butter, and 2 slices of bread.
Divide collard greens mixture among 4 serving bowls. Top with shaved Parmesan, and serve with crispy bread.
