Tuga Pops − Friday, April 8, 2016, 10 Years ago in Soup Recipes

4 out of 5 with 35 ratings

Collard Greens and Bean Soup Recipe

Name: Collard Greens and Bean Soup Recipe
Total time: 1 h
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 1/2 cup sun-dried tomatoes; 2 tablespoons olive oil; 1 1/2 cups chopped onions; 2 garlic cloves coarsely chopped; 2 teaspoons salt; 2 teaspoons ground fennel seeds; 1 small fennel bulb, diced (about 2 cups); 1 cup diced carrots; 1 1/2 cups diced potatoes; 2 teaspoons dried thyme or 1 tablespoon fresh; 1/4 teaspoon ground black pepper; 3 cups chopped fresh tomatoes or one 15-ounce can diced tomatoes; 3 cups cooked white beans (two 15-ounce cans drained); 4 cups water or vegetable stock; 5 or 6 cups loosely packed chopped collard greens; 3 tablespoons fresh lemon juice

Savor the vibrant Collard Greens and Bean Soup—a hearty, nutritious dish packed with tender greens, savory beans, and wholesome veggies. Enjoy warmth...

1 h 6 servings Easy Prep time n/a Cooking Time n/a

Soup Recipes

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You will love this Collard Greens and Bean Soup Recipe

Discover the vibrant flavors of this Collard Greens and Bean Soup, a heartwarming dish that’s both nutritious and satisfying. Packed with wholesome ingredients like sun-dried tomatoes, fresh collard greens, and creamy white beans, this recipe combines a medley of textures and tastes. Perfect for cozy evenings, this hearty soup will leave you feeling nourished and content. Let’s dive into this deliciously healthy adventure!

Ingredients

1/2 cup sun-dried tomatoes2 tablespoons olive oil1 1/2 cups chopped onions2 garlic cloves coarsely chopped2 teaspoons salt2 teaspoons ground fennel seeds1 small fennel bulb, diced (about 2 cups)1 cup diced carrots1 1/2 cups diced potatoes2 teaspoons dried thyme or 1 tablespoon fresh1/4 teaspoon ground black pepper3 cups chopped fresh tomatoes or one 15-ounce can diced tomatoes3 cups cooked white beans (two 15-ounce cans drained)4 cups water or vegetable stock5 or 6 cups loosely packed chopped collard greens3 tablespoons fresh lemon juice

Equipment:

Small bowlSoup potCutting boardKnifeMeasuring cupsSpoonColanderStirring spoonLadle

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

In a small bowl, soak the sun-dried tomatoes in boiling water to cover.
In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes.
Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes.
Add the tomatoes, beans, and water or stock and bring to a boil.
Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water.
Meanwhile, remove the sun-dried tomatoes from the soaking liquid and coarsely chop.
Add the collard greens and sun- dried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste.

Recipe Tips

•

Soak sun-dried tomatoes in hot water for about 15 minutes before adding them to the soup. This will rehydrate them, enhancing their flavor and ensuring they soften properly during cooking.

•

When sautéing the onions and garlic, do it on medium heat and avoid browning them too much; this can create bitterness in the soup. You want them translucent and fragrant before adding other vegetables.

•

Be cautious with the salt, especially if using canned beans and stock, which can already contain significant sodium. Always taste the soup before adding the full 2 teaspoons of salt, adjusting as necessary.

Adapted from a Recipe by: mindbodygreen.com

Nutritional Facts (Per Serving)

Calories

240 kcal

Fat

7 g

Carbs

36 g

Protein

10 g

Frequently Asked Questions

Can I substitute collard greens with another type of greens?

Yes, you can substitute collard greens with other hearty greens such as kale, Swiss chard, or even spinach. Keep in mind that spinach will cook faster, so reduce the cooking time accordingly.

How should I store leftover soup?

Store leftover collard greens and bean soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion when freezing.

What can I use if I don't have sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use canned diced tomatoes or fresh tomatoes for a similar flavor. Just note that the sun-dried tomatoes add a specific depth of flavor, so consider adding a bit of tomato paste or extra seasoning to enhance the taste.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and refreshing wine has crisp acidity that complements the earthy flavors of collard greens and beans.

General: Sauvignon Blanc - A zesty Sauvignon Blanc enhances the dish's freshness with its bright citrus notes and herbal undertones.

Beer

Portuguese: Super Bock - This lager offers a balanced flavor that pairs well with the hearty nature of the soup.

General: Pilsner - A crisp, clean Pilsner will provide a refreshing contrast to the richness of the soup's ingredients.

Other Beverages

Lemonade: A refreshing glass of lemonade adds a bright and tangy element that complements the flavors in the soup.

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