White Bean and Collard Green Soup

WHITE BEAN AND COLLARD GREEN SOUP WITH COUNTRY HAM

RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI W/ HOMEWOOD GOURMET

Yield: 4 to 6 servings

2 teaspoons olive oil

3 ounces (about 3/4 cup) finely chopped country ham

1 cup diced onion

3/4 cup diced celery

3/4 cup peeled and diced carrot

2 large garlic cloves, peeled and minced

5 cups chicken broth or stock

1 (16-ounce) can cannellini beans, drained and rinsed

2 cups seeded and diced tomato

1 cup cleaned, roughly chopped and collard greens, cooked in water until tender

1/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

Corn bread, for serving

Heat the oil in a large stockpot over medium heat. Add the country ham and sauté for 2 minutes. Add the onion, celery, carrot and garlic; sauté for 8 minutes or until softened.

Add the stock, beans, tomato and collard greens and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes. Add the pepper and salt and stir well. Serve with corn bread, if desired.