Giada's House Soup

Based on the recipe found here.

GIADA'S HOUSE SOUP

2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
Kosher salt
1/2 tsp. red pepper flakes
3/4 c. dried small white beans, such as navy
1 15-ounce can diced tomatoes
2 qts. chicken stock
2 to 3 sprigs thyme
1 2-inch piece parmesan cheese rind
13 oz. turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves collard greens, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)

Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.

Add the white beans and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.

Add the kielbasa, greens and sliced carrot. Cook until the vegetables are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.