![3969974.jpg](https://cdn.statically.io/img/www.eatingwell.com/thmb/1j1fmpyvMcvtg_Au9ld9IhgxVwk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3969974-35f356470ff34bc68d8a12fc1506f428.jpg)
Ingredients
-
1 tablespoon extra-virgin olive oil
-
1 large onion, diced
-
1 large carrot, sliced
-
1 stalk celery, sliced
-
5 cloves garlic, (4 sliced and 1 whole), divided
-
1 sprig fresh thyme
-
¼ teaspoon crushed red pepper, or to taste
-
4 cups reduced-sodium chicken broth
-
1 15-ounce can diced tomatoes
-
5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
-
1 15-ounce can black-eyed peas, rinsed
-
6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
-
6 tablespoons shredded Gruyère or Swiss cheese
-
2 slices cooked bacon, finely chopped
Directions
-
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.
-
Position rack in upper third of oven; preheat broiler.
-
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.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts (per serving)
173 | Calories |
5g | Fat |
23g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Serving Size 1 1/3 cups | |
Calories 173 | |
% Daily Value * | |
Total Carbohydrate 23g | 9% |
Dietary Fiber 5g | 19% |
Total Sugars 5g | |
Protein 10g | 21% |
Total Fat 5g | 7% |
Saturated Fat 2g | 9% |
Cholesterol 7mg | 2% |
Vitamin A 3791IU | 76% |
Vitamin C 25mg | 28% |
Folate 74mcg | 19% |
Sodium 762mg | 33% |
Calcium 160mg | 12% |
Iron 1mg | 8% |
Magnesium 31mg | 7% |
Potassium 380mg | 8% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.