COLLARD GREENS & WHITE BEAN SOUP
This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables that contain anti-cancer nutrients. Eaten with a chunk of wholegrain bread, this soup is a complete meal and is the perfect comfort food during cancer treatment and beyond. It can also be used over several days, or frozen for when you need a light supper.
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
- In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and potato. Mix well.
- Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
- Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
- Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
- Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.
Nutrition Facts : Calories 1038
HEALTHY COLLARD GREENS SOUP
This is a healthy AND flavorful soup I love to make every winter. Hot, buttered cornbread make this a delicious meal enjoyed by my entire family (including my two year old!). This recipe courtesy of Wal-Mart.
Provided by MessyChef
Categories Clear Soup
Time 45m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Saute turkey sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
- 2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 381.9, Fat 16.9, SaturatedFat 4.1, Cholesterol 65.5, Sodium 2761.5, Carbohydrate 26.3, Fiber 6.1, Sugar 6.3, Protein 31.4
SAUSAGE, PASTA, AND COLLARD GREEN SOUP
Delicious, easy, and nutritious soup with collard greens and pasta that everyone loves!
Provided by Stacy Mead
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large frying pan over medium-high heat. Squeeze sausage out of the casings into the hot pan. Cook, breaking sausage up with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Drain.
- Bring chicken stock to a boil in a large pot. Add sausage, cannellini beans, collard greens, and pasta to the boiling stock. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 32.1 g, Cholesterol 31.3 mg, Fat 11.4 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 3.8 g, Sodium 1169.8 mg, Sugar 1.3 g
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