White Bean & Collard Green Soup
By Dishing Up the Dirt
This is the kind of soup that turns a bad day into a good day.
Ingredients
- 2 TBS extra virgin olive oil
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 4 small red potatoes, chopped
- 1 large yellow onion, finely chopped
- 4 cloves of garlic, minced
- 1 15 oz can tomatoes, with juices
- 2 15 oz can cannelloni beans, drained and rinsed
- 4-5 cups vegetable broth
- 1 large bunch of collard greens, tough stems removed and finely chopped
- 1/4 tsp crushed red pepper flakes
- salt and pepper
Overview
Prep Time
10 minutes
Cook Time
30 minutes
Serves
4-6
Instructions
Step 1
In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes.
Step 2
Add the carrots, celery, and garlic. Cook for about 3 more minutes. Add potatoes, tomatoes, beans. collard greens and vegetable stock. Bring to a boil. Reduce heat and simmer for about 25 minutes. If soup is too thick add a little more stock or water.
Step 3
Season to taste with salt, pepper, and crushed red pepper flakes
Step 4
Garnish soup with a healthy portion of grated parmesan cheese.
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients and necessary.
- Always taste test as you go!
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
