With Greens Soup

This started out as collard greens soup, but was renamed by Caroline. She would ask me to make the soup with greens in it.

With Greens Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large bag or bunch of rinsed and chopped collard greens

  • 6

    cups vegetable broth

  • 2

    Tbsp Olive oil

  • 2

    medium onions, chopped

  • 3-4

    cloves of garlic, minced

  • 4

    large potatoes, peeled, and cubed

  • 1

    Tbsp butter

  • 2

    Tbsp sour cream

  • 1

    large can of crushed tomatoes

  • 1

    can White kidney beans, Cannellini

  • Salt and Pepper to taste

  • Parmesan cheese to garnish

Directions

Boil potatoes until soft, drain. Divide potatoes in half. Mash first half with a tablespoon of butter and 2 tablespoons sour cream, then sit aside. In a separate pan, saute onions and garlic in olive oil for 2 minutes. Add collard greens and cook until soft. Stir in both mashed and cubed potatoes, crushed tomatoes, and Cannellini beans. Serve with a sprinkle of parmesan cheese and crusty bread.


Nutrition

Facebook Conversations