Creamy Cannellini Bean and Collard Greens Soup
Equipment
- Large pot
- Immersion blender
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 cups cooked cannellini beans, divided
- 5 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 large bunch collard greens, stems removed and leaves chopped
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens. Stir in the garlic and cook for 1 minute more.
- Add 2 cups of the cannellini beans, vegetable broth, and smoked paprika to the pot. Bring the mixture to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Leave a few bean pieces for texture if desired.
- Stir in the remaining 1 cup of cannellini beans and the chopped collard greens. Simmer for 8 to 10 minutes until the greens are tender.
- Season with salt and black pepper. Stir in the lemon juice right before serving.
Notes
Blend a little more of the soup if you prefer a thicker consistency. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture. Skip the lemon juice if you want a milder finish.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board