Smoky Collard & Bean Soup
A hearty and comforting vegan soup featuring tender collard greens and creamy cannellini beans, infused with the smoky depth of paprika, perfect for a nourishing meal.
For 4 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, smoked paprika, and red pepper flakes (if using), and cook for another minute until fragrant, being careful not to burn the garlic.
Add the chopped collard greens to the pot. They will seem like a lot, but they will wilt down significantly. Stir well to coat the greens with the aromatics and spices. Cook, stirring occasionally, until the collards have wilted and reduced in volume, about 5-8 minutes.
Pour in the vegetable broth. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes, or up to 30 minutes, to allow the collards to become tender and the flavors to meld.
Stir in the rinsed and drained cannellini beans. Continue to simmer for another 5-10 minutes, allowing the beans to heat through and absorb the soup's flavors.
Taste the soup and season with salt and black pepper as needed. Stir in the apple cider vinegar just before serving.
Ladle the hot soup into bowls. For an extra touch, drizzle with a little more extra virgin olive oil or a sprinkle of fresh parsley, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To remove the tough stems from collard greens, fold each leaf in half lengthwise and slice out the thick rib. Then stack the leaves and slice them into thin ribbons or chop them.
- 2For a slightly creamier soup, you can mash about a quarter of the cannellini beans against the side of the pot before adding them, or blend a small portion of the soup with an immersion blender.
- 3If you have time, let the soup simmer for longer (up to an hour) on low heat; the flavors will deepen even further.
- 4Adjust the red pepper flakes to your preference. For more heat, add a pinch of cayenne pepper along with the paprika.
Adapt it for your goals.
Smoky Meat Addition
Sauté 2-3 ounces of diced smoked sausage (like vegan chorizo or regular chorizo/andouille) with the onions for a heartier, meatier flavor.
Different GreensDifferent Greens
Replace collard greens with kale, mustard greens, or a mix of hearty greens. Adjust cooking time as needed; kale will cook faster.
Tomato BaseTomato Base
Add a 14.5-ounce can of diced tomatoes (undrained) along with the broth for a slightly tangier, richer tomato-based soup.
Why this is on our healthy list.
Rich in Fiber
Collard greens and cannellini beans are excellent sources of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
Nutrient-Dense
Collard greens are packed with vitamins K, A, and C, as well as calcium and iron, supporting bone health, vision, and immune function.
Plant-Based Protein
Cannellini beans provide a good source of plant-based protein, making this soup a satisfying and complete meal for vegetarians and vegans.
Frequently asked questions
Yes, you can use frozen chopped collard greens. Add them directly to the pot after the aromatics, and they will wilt down as they cook.
