White Bean and Collard Soup

By tixrus-2

Similar to my Zuppa di Fagioli, but hot American spices replace the Italian ones.

Ingredients

• 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)

Details

Servings 6
Adapted from blog.fatfreevegan.com

Preparation

Step 1

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.


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