White Bean and Collard Green Soup
ABOUT THE BEANS: Use any kind of
white beans: the smaller navy beans, the medium-sized Great
Northern, or the large cannelini. If you're using canned beans, use
ABOUT THE GREENS: The recipe calls
for collard greens, but you can also use escarole or spinach--or a
1 to 2 tablespoons olive oil
2 cups chopped onions
1 bay leaf
2 stalks celery, minced
2 medium-sized carrots, diced
2 teaspoons salt (or more, to taste)
6 cups stock or water
3 to 4 cups cooked white beans
3 tablespoons minced fresh garlic
1 1/2 pounds collard greens, stemmed and chopped
Freshly ground black pepper to taste
Finely minced fresh parsley
- Heat the oil in a kettle or Dutch
oven, add the onion, bay leaf, celery, carrots, and salt. Cook over
low heat for about 10 minutes, then add stock or water. Cover,
bring to a boil, then lower heat to a simmer. Cook quietly for
about 20 minutes, or until the vegetables are tender.
- Add the beans, garlic, and as much of the collard greens as you
can fit, cover and wait a few minutes for the greens to cook down.
Keep adding greens in batches, waiting between additions for them
to cook down, which they ultimately will.
- Add black pepper to taste, and adjust the salt. Serve hot,
topped with a grating or two of fresh nutmeg, a little parsley, and
a generous spoonful of parmesan cheese.