Recipe for White Beans and Collard Greens Soup 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
2
Ingredients:
Amount Ingredient
vegetable cooking spray
1/3 lb collard greens prepared as directed
1/3 cup onion diced
1 stalk celery diagonally sliced
1 med carrot cut in 1/4" pieces
or half-moon slices
2 oz sliced fresh mushrooms
1 tbl chopped fresh thyme
1/4 tsp bouquet garni or more
pepper freshly ground
6 cup water
4 tsp concentrated soup base vegetable
10 oz cooked french beans *see note
1/2 cup roasted mixed vegetables *see note
1/4 tsp sea salt if needed
----------------- GARNISH ----------------
1 tsp lemon zest
2 tsp chopped fresh cilantro or parsley
Instructions:
Instructions: 1. Remove spines from about 4 collard leaves. Rinse well. Towel dry. Cut into long ribbons, about 1-1/4 wide. Stack the ribbons and julienne.

2. Spray a large soup pan and lightly brown the raw onion, celery, carrots, mushrooms and collards. Stir-fry for about 4 to 5 minutes. Season with thyme, mixed herbs and pepper. Add the water, better than bouillon or similar soup base, cooked flageolets and mixed vegetables on hand; preferably roasted. Heat until almost boiling. Simmer partially covered, cooking gently for about 30 minutes, and the liquid has been reduced by half (or to 3 or 4 cups). Taste and add salt if necessary; add more water if desired. Cover, ajar, simmer another 10 minutes or so. Adjust heat to cook up to another 30 minutes, but t its best not to overcook the greens or the beans. Better to reheat in the microwave.

Serve two or three bowls of soup and garnish with finely chopped lemon zest and cilantro, mixed with freshly ground black pepper.

REVIEW: This soup resembles Japanese miso in appearance: clear dark broth, and slices of greens, mushrooms and carrots. The beans add flavor and texture. Very good. The lemon adds a bite and the cilantro adds an after glow.

NOTES: Cooked flageolet beans, drained; alternates are black eyed peas, navy or northern white beans. Assorted leftover roasted vegetables: such as potatoes, red onion, fennel bulb, carrots chunks, and/or parsnips with a little white wine and vegetable broth: covered in 400F oven for about 30 minutes (stirring and adding liquid if necessary after 20 minutes.

resources: )For a similar soup, see Tuscan White Bean by Jeff Lehr in

NOTES : This soup resembles Japanese miso in appearance: clear dark broth, and sliced greens (sea weed?), mushrooms and carrots. The beans add flavor and texture. Very good. The lemon adds a bite and the cilantro adds an after glow. I used a smidgen of anchovy paste instead of salt; like a hint of a fish broth.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... White Beans and Arugula in Pita Pockets   ::   White Beans and Greens   ...