Food Recipes Dinner Vegetarian Main Course Smoky Beans and Greens in Tomato Broth 5.0 (6) 3 Reviews Smoked paprika, sun-dried tomatoes, nourishing greens, and large, creamy butter beans combine to create a smoky, aromatic soup perfect for a weeknight meal. By Jasmine Smith Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Food & Wine's Editorial Guidelines Updated on October 29, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Active Time: 35 mins Total Time: 35 mins Servings: 4 Jump to recipe Versatile and nourishing, it doesn’t get much more simple — or delicious — than this recipe for beans and greens. This soul-satisfying bowl hits the spot on a night when you're low on time and energy and the fridge seems a bit bare. Smoked paprika adds a welcome hint of smokiness, while the combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time. It’s easy to swap out different types of beans, broth, or greens here, though sturdy varieties like chard or kale will work best. You can also adjust red pepper (more or less) to your taste. Enjoy it with a big fresh piece of crusty bread and, if you can manage it, in front of a warm, crackling fire. Frequently Asked Questions Should I use dried or canned beans? For maximum ease, this recipe calls for using canned beans. However, you are welcome to use beans you’ve cooked yourself ahead of time. To make this soup with dry beans, prepare 1/4 pound of dry butter beans on the stovetop or in a pressure cooker. Reserve both the beans and the broth (or pot liquor), and substitute where the recipe calls for canned beans. Can I freeze bean soup? Yes! Soups are very freezer friendly, with some important exceptions: soups with a high dairy fat content or cheese, soups containing seafood, and soups containing pasta. Bean and other legume-based soups hold up very well to freezing. Notes from the Food & Wine Test Kitchen This recipe is easily adjustable. Can't find collards? Swap in kale or chard instead. Want to keep it vegan? Just skip the cheese. Feel free to use your favorite canned or home-cooked beans as well. Make ahead This soup can be stored in an airtight container in the refrigerator for up to two days, and frozen for up to three months. Cook Mode (Keep screen awake) Ingredients 6 tablespoons extra-virgin olive oil, divided 3/4 cup thinly sliced yellow onion (from 1 small onion) 3 large garlic cloves, minced (about 1 tablespoon) 1/2 cup packed julienne-cut sun-dried tomatoes (about 2 ounces) 1 pound collard greens, stems removed, greens cut into 1/2-inch strips (about 8 cups) 3 cups lower-sodium vegetable broth 1 tablespoon tomato paste 1 1/2 teaspoons smoked paprika 3/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper 1 (15-ounce) can butter beans, drained and rinsed (or 2 cups of your favorite large cooked beans) 2 tablespoons unsalted butter 4 thick rustic bread slices (from an 8-ounce loaf) Shaved Parmesan cheese, for serving Directions Heat 2 tablespoons of the oil in a large pot over medium. Add onion, and cook, stirring often, until translucent, about 5 minutes. Add garlic and sun-dried tomatoes, and cook, stirring occasionally, until aromatic, about 2 minutes. Add collard greens, and cook, stirring often, until greens just start to wilt, about 2 minutes. Stir in vegetable broth, tomato paste, smoked paprika, salt, and crushed red pepper, and bring to a boil. Reduce heat to medium-low, and cook until collard greens are tender, about 10 minutes. Add beans to collard greens mixture pot; cook, stirring occasionally, until beans are heated through, about 5 minutes. Melt 1 tablespoon of the butter with 2 tablespoons of the oil in a large skillet over medium. Add 2 bread slices to skillet, and cook until crisp and golden brown, about 2 minutes per side. Repeat with remaining 2 tablespoons oil, 1 tablespoon butter, and 2 slices of bread. Divide collard greens mixture among 4 serving bowls. Top with shaved Parmesan, and serve with crispy bread. Rate It Print