• 6servings
  • 45minutes
  • 192calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 large onion , diced

  3. 1 large carrot , sliced

  4. 1 stalk celery , sliced

  5. 5 cloves garlic (4 sliced and 1 whole), divided

  6. 1 sprig fresh thyme

  7. 1/4 teaspoon crushed red pepper , or to taste

  8. 4 cups reduced- sodium chicken broth

  9. 1 15-ounce can diced tomatoes

  10. 5 cups chopped collard greens or kale leaves (about 1 bunch), tough stems removed

  11. 1 15-ounce can black-eyed peas , rinsed

  12. 6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal

  13. 6 tablespoons shredded Gruyere or Swiss cheese

  14. 2 slices cooked bacon , finely chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender , 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil , scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.

  2. Position rack in upper third of oven; preheat broiler.

  3. Place baguette slices on a baking sheet and broil until lightly toasted , 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.


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