3-4 slices panchetta
1 onion, chopped
2-3 carrots, chopped
1 bunch collard greens
4-6 cups chicken or veggie broth
1 bag (or 2 cans) great northern beans (prepared)
1-2 cloves chopped or pressed garlic (optional)
Salt and Pepper
Cut panchetta into small, 1/4" peices. Put panchetta and chopped onion and carrots in a large pot at medium heat. Cook until onions are tender and then add the stock. When stock comes to a simmer, add the collard greens and (prepared or canned) beans. Simmer at medium low heat for 30-45 minutes, seasoning to taste. If I had the time, I'd have made some corn biscuits to dunk or break apart in this yummy soup. This is a fantastic meal to cook and freeze. And torture your significant other with. A Dutch oven is coming to mind, but I digress.