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

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  • Prep Time


  • Total Time


  • Servings



  • 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


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.


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