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

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

25 mins
30 mins
55 mins
9 cups


Ingredient Checklist


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.

  • 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; fat 18g; cholesterol 56mg; saturated fat 8g; carbohydrates 17g; mono fat 9g; poly fat 3g; insoluble fiber 5g; sugars 4g; protein 19g; vitamin a 1343.2IU; vitamin c 37.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 3.4mg; vitamin b6 0.3mg; folate 41.2mcg; vitamin b12 0.6mcg; sodium 1094mg; potassium 507mg; calcium 102mg; iron 2.1mg.