Thanks to my sweetheart who reminded me that we still have kale and collards in the garden.

1 Tbs of olive oil

2 Slices of smoked bacon cut into 1/4 inch pieces

1/2 Red onion diced

1 large Garlic clove grated

1/2 lb Collard greens cut into 1/4 in strips

1/4 tsp Thyme

8 cups of Chicken stock

3oz of Fresh Linguine noodles cut into thirds

2-19oz cans of Cannellini beans

1 Chicken bouillion cube

1/2 tbs Garlic chili sauce

Shaved Parmesan to taste

Heat oil in a 3qt pan over medium heat add bacon and saute until brown. Remove with a slotted spoon and reserve. Add onion and a pinch of salt and saute 5 minutes. Add the collards and saute until wilted. Add garlic, and a pinch of salt and cook about a minute more. Add 4 cups of broth and bouillon and simmer for 20 minutes. Add beans,additional 4 cups of broth and Garlic chili paste simmer 10 minutes. Add noodles and simmer 10 minutes more. Serve and garnish with shaved parmesan and reserved bacon.