Collard Green & Black-Eyed Pea Soup

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Ingredients for 6 servings

6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal

4 cups reduced-sodium chicken broth

6 tablespoons shredded Gruyère or Swiss cheese

1 stalk celery, sliced

1 sprig fresh thyme

1/4 teaspoon crushed red pepper, or to taste

1 15-ounce can black-eyed peas, rinsed

1 large onion, diced

5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed

1 15-ounce can diced tomatoes

1 large carrot, sliced

5 cloves garlic, (4 sliced and 1 whole), divided

2 slices cooked bacon, finely chopped

1 tablespoon extra-virgin olive oil

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