Navy Bean and Collard Green Soup

By pattie_d

Ingredients

• 3 cups vegetable broth, such as Pacific Organic brand
• 4 cups coarsely chopped stemmed collard greens (1 bunch 10 to 12 ounces)
• 1-1/2 cup packaged julienned (matchstick) carrots
• 1-1/2 teaspoons chili garlic puree or chili paste with garlic
• 1 (12 ounce) package extra firm tofu, cubed in bite size pieces
• 1 (16 ounce) can unsalted navy beans, drained
• 1/4 cup grated Romano cheese

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Combine broth, collard greens, carrots and chili garlic puree in a large saucepan. Bring to a boil over high heat. Reduce heat; cover and simmer 10 to 12 minutes or until greens are nearly tender. Stir in tofu and beans; cover and simmer 5 minutes or until vegetables are tender. Ladle into shallow bowls; top with cheese.