Home Food & Cooking Creamy Beans with Collard Greens Soup

Creamy Beans with Collard Greens Soup


This soup is a great way to enjoy your greens.

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Creamy Beans with Collard Greens Soup
  • 1 pound dried cannellini beans*, soaked overnight, drained, and rinsed
  • 8 cups of water
  • Divide 6 cups of vegetable broth into equal portions
  • Olive oil 2 tablespoons
  • Finely chop 1 yellow onion
  • Peel and finely chop 2 large carrots
  • 4 cloves garlic, minced
  • 1 teaspoon kosher sea salt
  • One teaspoon of ground black pepper
  • Can chickpeas (15 ounces), rinsed and drained
  • Two teaspoons of finely chopped fresh rosemary
  • Collard greens, shredded: 2 cups
  • 1 lemon, juiced and zested
  • 1⁄3 cup freshly grated Parmesan cheese
  • To serve: Crusty French Bread
  • Garnish: fresh rosemary, lemon zest, Parmesan cheese

  1. Over medium-high heat, bring 8 cups of water with the beans into a large Dutch pot. Reduce heat; cook, stirring frequently, until beans are tender and liquid has mostly evaporated. This will take 45 minutes to an hour. Drain the beans. Dutch ovens should be cleaned.
  2. In the container, blend 2 cups beans with 1 cup broth.
  3. In same Dutch oven, heat oil over medium heat. Add carrot and onion; stir occasionally until softened. This should take 6 to 7 min. Add salt and…

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