White Bean & Collard Green Soup

White Bean & Collard Green Soup

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 30 minutes  |  Serves: 4-6

• 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 of garlic, minced
• 1 15 oz can tomatoes, with juices
• 2 15 oz can cannelloni beans, drained and rinsed
• 4-5 cups vegetable broth
• 1 large bunch of collard greens, tough stems removed and finely chopped
• 1/4 tsp crushed red pepper flakes
• salt and pepper

1. In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes.
2. 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.
3. Season to taste with salt, pepper, and crushed red pepper flakes
4. Garnish soup with a healthy portion of grated parmesan cheese.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients and necessary.
• Always taste test as you go!

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.