Collard Green and Black-Eyed Pea Soup

Ingredients:

1 TBS extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
3 cloves garlic, sliced
1 sprig fresh thyme, optional
1/4 teaspoon crushed red pepper, or to taste
4 cups low-sodium chicken broth
1 15 oz. can diced tomatoes
5 cups chopped collard greens, tough stems removed
1 15 oz. can black-eyed peas, rinsed
6 1/2 inch-thick slices whole-grain baguette, cut on the diagonal
6 TBS shredded Gruyère or Swiss cheese
2 slices cooked bacon, finely chopped

Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme, and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens; reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover. Position rack in upper third of oven; preheat broiler. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon. 6 servings.