Keeping Healthy and Warm

I was planning on making Huevos Rancheros tonight, and I might still. But last night I dreamed I was sick. I've definitely been feeling run down, especially right now after the long, busy weekend. I'm starting to get paranoid about impending illness, so I might just make this soup instead. A few weeks ago I was planning on making this recipe. However it got shuffled to the end of the week and by then the collard greens I had were half wilted. Considering that I'd only bought half the greens the recipe called for in the beginning I was going to have to make some adjustments if I still wanted some soup for dinner. So, I looked over the Classic Minestrone recipe from my October 2008 issue of Everyday Food and made my own mish-mash of the two soups with what I had in my pantry and fridge. I thought it came out great and Josh liked it better than the original recipe so I think it's a keeper for us. And with all the good-for-me veggies in it I'm thinking it might be just the thing to fend off an (imaginary?) cold.

Minestrone Mine
Adapted from Everyday Food; Serves 4-6













Olive oil
1/2 medium onion, chopped
2 carrots, peeled and diced
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 pound collard greens, stalks removed, leaves coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
2 cans great northern beans
1 can diced tomatoes in juice
Frozen french cut green beans

• In a large pot, heat oil over medium. Add onion, carrots, and garlic. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
• Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
• Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil.
• Stir in green beans. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.

My notes: I had a 16 oz. bag of frozen green beans and I just dumped some in. You could do the exact same or use a 10 oz. box. Can't really mess this yummy soup up. Everyday Food had a list of substitution and addition ideas as well.