White Bean & Collard Green Soup
Cozy Up with White Bean & Collard Green Soup: A Flavorful & Healthy Delight!
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for White Bean & Collard Green Soup that’s packed with flavor, nutrients, and is surprisingly easy to make! This isn’t your average soup; the combination of creamy white beans, hearty collard greens, and a touch of spice creates a truly satisfying meal.
This soup is a fantastic option for a weeknight dinner or a comforting lunch. It’s also incredibly versatile – feel free to adjust the seasonings to your liking or add other vegetables you enjoy. We love that it’s a one-pot wonder, minimizing cleanup! Plus, collard greens are a nutritional powerhouse, offering a great source of vitamins and fiber.
What makes this soup special?
- Hearty & Filling: The white beans and collard greens provide a substantial base, keeping you satisfied for hours.
- Flavorful: The combination of aromatics like onion, garlic, celery, and carrots, along with a hint of crushed red pepper flakes, creates a complex and delicious flavor profile.
- Healthy: Packed with nutrients, this soup is a great way to nourish your body.
- Easy to Make: Minimal prep time and a simple cooking process make this recipe perfect for busy weeknights.
Tips for the Best White Bean & Collard Green Soup:
- Collard Green Prep: Be sure to remove the tough stems from the collard greens and chop them finely. This will ensure they cook evenly and are tender.
- Bean Choice: Cannelloni beans work beautifully in this soup because of their creamy texture, but you could also use Great Northern beans or Navy beans.
- Spice Level: Adjust the amount of crushed red pepper flakes to your preference. If you like a little more heat, add a pinch more!
- Vegetable Broth: Using a good quality vegetable broth will enhance the flavor of the soup. You can also use homemade broth if you have it.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: Is this soup vegetarian/vegan?
A: Yes, this recipe is naturally vegetarian and vegan.
Q: Can I add meat to this soup?
A: Certainly! Smoked sausage, ham, or bacon would be delicious additions. Add it during the sautéing stage with the vegetables.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a good choice! A simple side salad also complements the soup nicely.
White Bean & Collard Green Soup
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 garlic minced
- 1 15 oz can tomatoes with juices
- 2 15 oz cans cannelloni beans drained and rinsed
- 4-5 cups vegetable broth
- 1 large bunch collard greens tough stems removed and finely chopped
- 1/4 tsp crushed red pepper flakes
- to taste salt
- to taste pepper
Instructions
- In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes.
- 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.
- Season to taste with salt, pepper, and crushed red pepper flakes
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