December 12, 2019 Dinner1 Comment

Smoky White Bean & Collard Greens Soup

This is a thick, hearty soup with smoky and spicy undertones. White beans, onion, garlic, celery, carrot, arbol chile, fire-roasted tomatoes, collard greens, parmesan, herbs & spices. 

I like to serve this dish to my clients with a fresh loaf of rustic sourdough or paleo bread. 

It is a perfect complement to a long workday.  You can find it in my custom meal prep menu rotation for all my clients. 

EAT MORE COLLARD GREENS

Collards are about of the cabbage family. They are more tender then kale, sweeter, and less bitter then other hearty greens. That is why I like incorporating them into soups, stews and slow cooked meats. 

HOW TO BUY COLLARD GREENS

When available, do the opposite of what we’ve been trained to do. Buy the smaller collard green leaves. They are more tender and flavorful than oversize leaves. In some cases, especially with vegetables, bigger is not better. 

To select fresh collards, look for a vibrant, blue-green hue, with no sign of yellowing. Collards are available 12 months a year (yay). 

TIPS & TRICKS TO DE-STEM THE GREENS

The ends of the collard greens tend to be tough. I used them when preparing slow cooked collard greens but toss them when in most other cases. For this soup there is no need to destem the leaves. Simply trim the thick stubby ends and discard. 

For those who prefer destemmed greens, the quickest way to separate the leaf from the stem is with your hands. 

Grasp a collard by the stem end with one hand, strip the greens from it. If your hands and skin are sensitive, where kitchen gloves. 

THE BENEFITS OF THESE HEARTY LEAFY GREENS

Collard greens contain nearly the same amount of calcium as a cup of milk. So, if you’re like me and are dairy free, drink up this Smoky White Bean & Collard Greens Soup. Of course, you can top it with parmesan because it makes every soup better. 

When you get your calcium in this collard greens soup, you are also getting a good source of vitamin c, fiber, and an energetically warming food that nourishes the blood, lungs, stomach and liver. 

• Nutrient-dense
• Anticancer, antiviral and antioxidant properties
• Good source of calcium
• Good source of vitamin c
• Good source of fiber
• An energetically warming food
• Supports the blood, lungs, stomach, liver
• Treats liver stagnation

FOR THOSE THAT DON’T USE CANNED GOODS 

No cans, no problem. I understand. If you have the time, make the white beans from scratch by soaking overnight and cooking them prior to making the soup (till they are soft but not mushy). 

You can fire roast your own tomatoes by charring them on a gas range, grilling, broiling, or baking at 450 degrees in the oven till blistered. 

IF YOU LIKE THIS SOUP RECIPE, TRY THE FOLLOWING

• Rustic Winter Minestrone Soup with Quick Basil Pesto
• Detox Chickpea & Celery Soup
• Erewhon Inspired Mighty Vibrant Green Soup
• Sunshine Infused Coconut Ginger Chickpea Curry
• Vibrant Thai Green Chicken Curry

CHEF TIP

Like more broth in your soup? Add an extra cup with preparing this soup. 

If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen. 

Smoky White Bean & Collard Greens Soup

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• Author: Chef Whitney Aronoff
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Healthy

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Description

This is a thick, hearty soup with smoky and spicy undertones. Make this soup Vegan by excluding the parmesan,

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Ingredients

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• 3 Tbsp extra-virgin olive oil
• 1 medium yellow onion, small diced
• 2 ribs celery, diced (1 cup)
• 2 carrots, quartered (1 cup)
• 2 large cloves of garlic, minced
• ½ tsp red pepper flakes
• 1 Tbsp smoked paprika
• 1 t ancho chili pepper
• 1 14.5-oz can fire-roasted tomatoes
• 3 ½ cups white beans (2 14-oz cans)
• 5 cups chicken bone broth or vegetable broth
• 1 bunch fresh thyme (8–10 stems)
• ¼ tsp white pepper
• ½ tsp sea salt, divided
• 1 large bunch of collard greens (8–10 leaves), chopped into 1-inch pieces
• ½ cup shredded parmesan to garnish

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Instructions

1. In a large sauce pot, heat oil over medium heat. Add the onions, celery and carrot, ¼ teaspoon of sea salt. Cook for about 5 minutes, till vegetables are slightly softened.
2. Add the garlic, red pepper flakes, smoked paprika and ancho chili powder, and stir to active for about 30 seconds. Add the broth, tomatoes, thyme, white pepper and remaining sea salt. Simmer for 5 minutes so ingredients blossom.
3. Remove the fresh thyme stems. Remove any thyme leaves still remaining on the stems, into the soup. Add the white beans.
4. Transfer 2 cups of the soup, including the solids, to a high-speed blender and blend till smooth. Return the puree to the soup pot, add the collard greens. Simmer for another 5 minutes, till greens are soft and fully wilted. Stir in ½ cup shredded parmesan, reserving the rest for garnish. Add more salt and pepper as desired.

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Notes

Like more broth in your soup? Add an extra cup with preparing this soup.

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