2 tablespoons olive oil
1 tablespoon unsalted butter
6 celery ribs, diced
2 turnips, peeled and diced
2 carrots, diced
1 medium onion, diced
4 garlic cloves, finely chopped
1/4 cup finely chopped fresh ginger
2 teaspoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 large bunch collard greens, stems and ribs removed, cut into 1/2 inch wide ribbons
2 1/2 quarts low-sodium chicken broth
1 tablespoon white wine vinegar
4 dashes hot sauce
2 large boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 cup whole wheat pasta bow ties
1/2 cup loosely packed hand-town flat-leaf parsley
Salt and freshly ground black pepper
In a large soup pot, heat the oil and butter over medium heat. Throw in the celery, turnips, carrots, onion, garlic, ginger, Old Bay seasoning, paprika, and cumin and cook, stirring constantly, until the onion is translucent and the vegetables have softened, about 3 minutes.
Add the bay leaves and collards and cook for 2 minutes. Stir in the broth, vinegar, hot sauce and chicken. Cover the pot and bring to a boil. Reduce to a simmer and cook fro 50 minutes.
Add the pasta and cook until the pasta is tender, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.