Hearty White Bean & Collard Soup

1. 1
   prep

   Soak the white beans overnight.

   Place the dried white beans in a large bowl and cover with several inches of cold water. Let them soak at room temperature for at least 8 hours or overnight. Drain and rinse before using.

   TIPSoaking beans reduces cooking time and makes them easier to digest.
2. 2
   saute · ~8 min

   Sauté the aromatics.

   1.Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat.

   2.Add the chopped onion, diced carrot, and diced celery. Cook until softened, about 5-7 minutes.

   3.Stir in the minced garlic, dried thyme, and red chili flakes. Cook until fragrant, about 1 minute.
3. 3
   boil · ~45 min

   Simmer the beans until tender.

   1.Add the drained soaked beans, 4 cups of water, bay leaves, and 0.5 teaspoon salt to the pot.

   2.Bring to a rolling boil over high heat, then reduce the heat to low.

   3.Cover and let it simmer gently for about 40-45 minutes, or until the beans are very tender and creamy.

   4.Remove and discard the bay leaves.

   TIPCheck the beans periodically and add a splash of hot water if the soup looks too thick.
4. 4
   simmer · ~7 min

   Wilt the collard greens.

   1.Add the chopped collard greens to the pot and stir them into the hot broth.

   2.Continue to simmer, uncovered, for another 5-7 minutes until the greens are wilted and tender but still bright green.

   3.Stir in the fresh lemon juice and season with a pinch of black pepper.

   TIPDon't overcook the collards — they should retain a slight bite and vibrant color.
5. 5
   serve

   Ladle into bowls and garnish with parsley.

   Taste the soup and adjust the seasoning if necessary. Ladle into warm bowls, drizzle with a little extra olive oil if desired, and sprinkle with fresh chopped parsley. Serve hot with crusty bread.

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