Collard Greens and White Bean Soup

I know someone out there is probably saying, "What, another soup that looks like grass clippings?!" I have to beg your indulgence because yes this soup does, in a way, contain grass clippings or, more precisely, garden clippings. You see, I have a small garden plot that's filled with collard greens that need to be eaten immediately. The plants have started to bolt, growing up tall and thin and sporting flowers that look a little like broccoli. It's the end of the line for them, so I'm harvesting them as fast as possible to make room for my summer garden.

I used about a third of my collards in this recipe, which can easily be made with other greens. I cooked them in a pressure cooker to save time, but use a regular pot if you don't have a PC (see the instructions below). I assure you it's much tastier--and healthier--than grass clippings!



Collard Greens and White Bean Soup

1 to 1 1/2 pounds collards, tough ribs removed and chopped (can substitute kale, chard, or other greens)
1 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced about 1/4-inch thick
4 cups fat-free vegetable broth
1 teaspoon thyme

2 15-ounce cans white beans, drained (I used Great Northern beans)
2-4 cups water or vegetable broth
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon chipotle chili powder
1/4 teaspoon red pepper flakes
salt and freshly ground red pepper, to taste

vegan Parmesan (optional)

Heat a little water (about 2 tbsp.) in a pressure cooker and add onion. Cook until onion is tender, about five minutes. Put the next 5 ingredients into pressure cooker and seal. Bring to high pressure and cook for 5 minutes. Remove from heat and release pressure manually. (If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.)

Add the beans, 2 cups of water or broth, and the remaining seasonings. Simmer for at least 20 minutes to allow flavors to combine. While cooking, add additional water or broth if the soup seems too dry. Serve topped with vegan parmesan.

Makes 6 servings

Each serving, without parmesan, contains 205 Calories (kcal); 1g Total Fat; (4% calories from fat); 13g Protein; 39g Carbohydrate; 0mg Cholesterol; 44mg Sodium; 11g Fiber

Tags: vegan recipes vegetarian cooking food fat-free Eat to Live