Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use your favorite frozen greens in this soup, or substitute a bag of thoroughly washed fresh spinach.

Niki Gascon Sherrod, Los Angeles, California
Recipe by Southern Living December 2007

Gallery

Credit: Beth Dreiling Hontzas

Recipe Summary test

prep:
20 mins
cook:
42 mins
total:
62 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes; bring to a boil over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add pasta, and cook 10 to 12 minutes or until pasta is done.

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