Name: Collard Greens White Bean Soup
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 null onion (large, chopped); 3.5 cloves garlic cloves (minced); 1.25 lb collards (1.25 pounds (or kale, chard, or other greens), tough ribs discarded and leaves chopped); 2 ribs celery (chopped); 2 null carrots (sliced about 0.25 inch thick); 4 cups vegetable broth (fat-free); 2 cans white beans (15-ounce, such as Great Northern beans, drained); 3 cups water (2-4 cups (or additional vegetable broth), adjust to consistency); 1 tsp thyme (initially); 1.5 tsp oregano (null); 1 tsp thyme (additional); 0.5 tsp smoked paprika (0.25-1 teaspoon, hot (or chipotle chili powder), adjust to your personal heat level); 0.25 tsp red pepper flakes (null); null null salt (to taste); null null freshly ground pepper (to taste); null null vegan Parmesan (optional, to serve)

Instructions

Show units in method

1

Heat a pressure cooker. Sauté onion (1 large) until tender, adding [water] by the tbsp to prevent sticking. Add garlic (3.5 cloves) and cook for 1 minute. Add collards (1.25 lb), celery (2 ribs), carrots (2), vegetable broth (4 cups), and thyme (1 tsp). Seal and cook at high pressure for 5 minutes. Release pressure. (If cooking without a pressure cooker, cook covered in a large pot for 30 minutes until collards are tender.)
2

Stir in white beans (2 cans), water or vegetable broth (3 cups), oregano (1.5 tsp), additional thyme (1 tsp), hot smoked paprika or chipotle chili powder (0.5 tsp), red pepper flakes (0.25 tsp), and [salt] and [freshly ground pepper] to taste. Simmer for 20 minutes for flavors to combine. Add more [water] or [vegetable broth] if the soup seems too dry. Serve topped with [vegan Parmesan] if desired.