- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 1/2 teaspoons smoked paprika
- 1 141/2-ounce can vegetable broth
- 8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces)
- 1 15-ounce can cannellini (white kidney beans), drained
- Grated Manchego or Parmesan cheese (optional)
- Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.