With Greens Soup

By Julie_Bahun

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

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

Preparation

Step 1

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.