Hands-On Time: 30 minutes | Total Time: 30 minutes

This ribollita recipe combines collard greens and black-eyed peas in a savory broth flavored with Parmesan rind and tomatoes. The finishing touch—crunchy torn ciabatta croutons and a generous sprinkle of Parmesan—adds a perfect balance of healthful veggies and rich, crispy croutons.

Ingredients:

• 1 5-ounce block Parmigiano-Reggiano with rind
• ¼ cup olive oil, divided
• 1 yellow onion, chopped
• 1 ¼ teaspoons kosher salt, divided
• 4 cups stemmed, chopped collard greens (from 1 bunch)
• 1 28-ounce can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 15-ounce can black-eyed peas, drained and rinsed
• ½ loaf ciabatta, torn into 2-inch pieces, divided (about 12 ounces)
• 2 teaspoons red wine vinegar

Directions:

Step 1: Prepare the Soup

• Remove the rind from the Parmigiano-Reggiano and set it aside.
• Heat 2 tablespoons of olive oil in a large oven-safe pot over medium-high heat. Add the chopped onion and ¼ teaspoon salt, cooking for about 3 minutes until the onion softens.
• Add the collard greens and cook for another 3 minutes until they wilt.
• Stir in the crushed tomatoes, vegetable broth, and Parmesan rind. Bring to a boil over high heat.
• Add the black-eyed peas, half of the torn ciabatta pieces, and the remaining 1 teaspoon of salt. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the soup slightly thickens.
• While the soup is simmering, grate the Parmesan cheese using the large holes of a box grater to yield about ½ cup.

Step 2: Broil the Croutons

• Preheat the broiler, setting the oven rack 6 inches from the heat.
• Discard the Parmesan rind and stir in the red wine vinegar.
• Scatter the remaining torn ciabatta pieces over the soup and sprinkle with the grated Parmesan.
• Transfer the pot to the oven and broil for 3 to 4 minutes, or until the bread edges start to crisp and the cheese melts.
• Drizzle the soup with the remaining 2 tablespoons of olive oil before serving.

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