The Foodist: Noodle Soup with White Beans and Collards

The Foodist: Quick bean soup
Warm, hearty, and easy Quick Bean Soup

Rick made this soup for me last year, but I did not record the recipe! This is The Foodist: Noodle Soup with White Beans and Collards, really tasty, hearty and perfect for those last cold days of spring here in Ohio. It also allows us to use the last of those greens and beans we have frozen or stored away.


  • 1 Tbs extra-virgin olive oil
  • 2 slices bacon, cut crosswise into 1/4-inch-wide pieces
    • Option: 2 large portabello mushrooms, sliced into strips
  • 1 medium red onion, halved and thinly sliced lengthwise
  • 2 medium cloves garlic, peeled
  • 6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (stack leaves and roll into a tight cylinder, then slice crosswise 1/4 inch thick)(about 2 cups)
  • 3/4 tsp fresh thyme
  • 6 cups chicken or vegetable broth
  • 4 oz linguine or fettuccine, cut into 4- to 6-inch-long pieces
  • 1 15.5-oz can cannellini beans, drained and rinsed
  • 1 oz Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)


  1. Heat the olive oil and bacon in a 3-quart sauce pan over medium high heat. Cook stirring frequently, until bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
  2. Add the onion, garlic, and 1/4 tsp each salt and pepper to the sauce pan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until collards are wilted, about 3 minutes. Remove garlic and discard.
  3. Add the broth, turn heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half the Parmigiano shavings.
  4. Serve soup topped with the remaining Parmigiano and bacon.


If you are looking for a vegetarian option, The portabello works great. It will need to be added later, and I suggest pan searing it first with butter, cayenne and garlic to give it a flavor punch! My friend Te’Lario Watkins who runs Tiger Mushroom Farms sells a delightful vegetarian bacon flavored shitake mushroom. Check out his site!

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