This is the kind of soup that turns a bad day into a good day.

White Bean & Collard Green Soup

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 30 minutes  |  Serves: 4-6


  • 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


  1. In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes.
  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.
  3. Season to taste with salt, pepper, and crushed red pepper flakes
  4. Garnish soup with a healthy portion of grated parmesan cheese.


  • 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.

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