I’ve been craving tomato-based soups lately, though. I blame my weekends working at the hospital, where I’ve been eating a lot of red soup on my lunch break. Unfortunately, they don’t serve these during the week! With a cold stretch coming through these parts (listen to me, I’m making Manhattan sound like the f-ing country), my day off yesterday was the perfect time to throw something together. I was very happy with how this turned out.

Jess: 1, Cold Temps: 0. 

• ~2 tbsp olive oil
• 4 garlic cloves, minced
• 1 can white beans, drained & rinsed
• 1 can diced tomatoes (I used one with no salt added)
• 1 zucchini, sliced into half-moons
• 1 cup corn kernels (I used Trader Joe’s frozen roasted corn)
• a few big handful chopped collard greens (I used frozen but fresh would work too)
• 4 cups water or broth of choice
• dried oregano
• red pepper flakes to taste
• paprika
• 2-3 drops liquid smoke (optional but good)
• ½ tbsp. xanthan gum (totally optional but a good thickener if you want it)

Directions

1. Heat oil in a large pot on medium. Add garlic and cook a few minutes, until fragrant.
2. Add beans, tomatoes, corn, greens, and water or broth.
3. Add spices and liquid smoke. Stir well.
4. Bring to a boil. Lower heat and allow to simmer about 30 minutes.
5. Stir in xanthan gum, cook on low for another 5 minutes or until soup has thickened up. You can totally skip this step, but it makes for a heartier texture.