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
