Collard Green & White Bean Soup
A comforting and nutritious soup featuring tender collard greens and creamy cannellini beans in a savory vegetable broth, perfect for a wholesome meal.
For 4 servings
**Prep Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
**Add Garlic & Spices:** Stir in the minced garlic, red pepper flakes (if using), and dried thyme. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
**Combine Liquids & Beans:** Pour in the vegetable broth and add the rinsed and drained cannellini beans. Bring the mixture to a gentle boil.
**Add Collard Greens:** Stir in the chopped collard greens. They will look like a lot, but they will wilt down significantly. Push them into the broth to submerge as much as possible.
**Simmer & Tenderize:** Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the collard greens are tender and the flavors have melded. Stir occasionally.
**Season & Finish:** Remove the pot from the heat. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and black pepper as needed. Serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Proper Collard Prep:** To remove tough stems from collard greens, fold each leaf in half lengthwise and slice out the thick rib. Then stack leaves and chop them into 1/2-inch ribbons.
- 2**Boost Umami:** For an extra layer of savory depth, add a tablespoon of nutritional yeast along with the broth, or a dried bay leaf during simmering (remember to remove it before serving).
- 3**Thicker Consistency:** If you prefer a thicker soup, mash about 1/4 cup of the cannellini beans against the side of the pot with a spoon before serving, or blend a small portion of the soup and return it to the pot.
- 4**Make Ahead:** This soup tastes even better the next day as the flavors have more time to develop. It stores well in the refrigerator for up to 4-5 days.
Adapt it for your goals.
Spicy Kick
Add a diced jalapeño or serrano pepper with the aromatics, or increase the red pepper flakes for more heat.
Smoky FlavorSmoky Flavor
Incorporate a smoked paprika or a dash of liquid smoke for a deeper, smoky profile without adding meat.
Grain AdditionGrain Addition
Stir in 1/2 cup of cooked small pasta (like ditalini or elbow macaroni) or 1/4 cup of quick-cooking grains like quinoa or farro during the last 10 minutes of simmering for a heartier meal.
Why this is on our healthy list.
High in Fiber
Collard greens and white beans are excellent sources of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
Rich in Vitamins & Minerals
Collard greens provide abundant Vitamin K, Vitamin A, and Vitamin C, while beans offer iron, folate, and magnesium, supporting overall bodily functions.
Plant-Based Protein
Cannellini beans are a great source of plant-based protein, making this soup a satisfying and complete meal for those following a vegetarian or vegan diet.
Frequently asked questions
Yes, you can substitute collard greens with kale, mustard greens, or turnip greens. Cooking times might vary slightly depending on the tenderness of the greens.
