Don't toss your Parmesan cheese rind! Put that rind to good use by steeping it in this hearty soup to add flavor.

Annie Peterson
Source: Better Homes and Gardens

Gallery

Carson Downing

Recipe Summary

prep:
25 mins
cook:
30 mins
Servings:
6
Yield:
9 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5-quart Dutch oven cook the first four ingredients (through garlic) over medium heat until sausage is browned, breaking into small pieces as it cooks. Add broth, beans, tomatoes, Parmesan rind (if using), bay leaf, and Italian seasoning. Bring to boiling. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.

    Advertisement
  • Remove bay leaf and Parmesan rind, if using. Add collard greens. Return to boiling. Reduce heat and simmer, covered, about 10 minutes or until collards are tender. Remove from heat and stir in basil. Top servings with additional basil and Parmesan cheese.

Collard Greens Prep

Remove the inner stem of each collard leaf by cutting along each side of the stem with a sharp knife. Remove and discard the stem (or safe for another use). Chop the leaves into bite-size pieces.

Nutrition Facts

323 calories; total fat 18g; saturated fat 8g; polyunsaturated fat 3g; monounsaturated fat 9g; cholesterol 56mg; sodium 1094mg; potassium 507mg; carbohydrates 17g; fiber 5g; sugar 4g; protein 19g; trans fatty acid 0g; vitamin a 1343IU; vitamin c 37mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 41mcg; vitamin b12 1mcg; calcium 102mg; iron 2mg.
Advertisement

Reviews

Advertisement