White Bean And Collard Soup Recipes

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WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS



White Bean Soup with Sausage and Collards image

You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 7

1 package (12 ounces) frozen bulk sausage, thawed and crumbled
1 medium onion, chopped
2 packages (10 ounces each) frozen chopped collard greens, unthawed
2 cans (15.5 ounces each) cannellini beans, drained, rinsed, and slightly mashed
Coarse salt and ground pepper
1 tablespoon red-wine vinegar (optional)
8 slices toasted French bread (optional)

Steps:

  • Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
  • Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

Nutrition Facts : Calories 370 g, Fat 18 g, Fiber 9 g, Protein 24 g

COLLARD GREENS & WHITE BEAN SOUP



Collard Greens & White Bean Soup image

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

1 large bunch young collard greens or 2 small ones, leaves stripped from the hard stems and washed 1 to 2 tablespoons olive oil 1 sprig plus 1 teaspoon of fresh rosemary, leaves stripped and chopped 1 medium onion, finely diced 1 large carrot, cut into a small dice 1 medium Yukon Gold potato or other waxy potato, cut into a small dice 1 clove garlic, chopped 2 cups cooked baby lima or other white beans (cannellini or Great Northern), plus their broth or 1 (14-ounce) can, drained and rinsed well, plus ½ cup fresh water 2¼ quarts (9 cups) low-sodium vegetable or chicken stock, or water 1 tablespoon chopped flat-leaf parsley

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

WHITE BEAN AND COLLARD SOUP



White Bean and Collard Soup image

This is an ideal soup for roasted stock, if you're able to make some. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.

Provided by Emily Weinstein

Categories     dinner, lunch, soups and stews, main course

Time 1h30m

Yield 8 or more servings

Number Of Ingredients 7

3 cups any dried white beans, washed, picked over, and soaked if time allows
1 ham bone or 2 or 3 smoked ham hocks
12 cups chicken, beef, or vegetable stock, or water
2 medium onions, chopped
Salt and freshly ground black pepper
1 1/2 pounds collard greens or kale, thick stems removed, washed, and chopped
2 tablespoons chopped garlic (optional)

Steps:

  • Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat. Add the ham bone, stock and onions. Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially. Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.
  • Turn off the heat; remove the bone from the pot and let cool slightly. Take all the meat off the bone, chop it, and set it aside. Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.
  • Add the collards, along with the garlic if you're using it, and cook until the greens are tender, about 10 minutes. Taste, adjust the seasonings, and serve.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 38 grams, Fiber 16 grams, Protein 72 grams, SaturatedFat 11 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams

MINESTRONE WITH COLLARD GREENS AND WHITE BEANS



Minestrone with Collard Greens and White Beans image

Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon red-pepper flakes
2 cans (19 ounces each) white beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, in juice
Grated Parmesan, for serving (optional)

Steps:

  • In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
  • Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.

Nutrition Facts : Calories 260 g, Fat 4 g, Fiber 10 g, Protein 14 g

WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS



White Bean Soup With Andouille and Collards image

A tasty, nutritious soup that freezes well. I found the recipe in a magazine but no longer remember which one. I always use already prepared collards, either frozen or fresh. Add the salt and pepper at the end of cooking, so the beans don't get tough.

Provided by Zee7181

Categories     Beans

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb dried white bean (cannellini or great northern)
1/2 lb andouille sausage, halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low sodium chicken broth
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil (optional)

Steps:

  • In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
  • Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  • Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
  • Drizzle with the olive oil and serve with bread sticks.

Nutrition Facts : Calories 471.1, Fat 13.3, SaturatedFat 4.5, Cholesterol 21.6, Sodium 785.6, Carbohydrate 58.6, Fiber 14.9, Sugar 4, Protein 33.7

WHITE BEAN AND COLLARD GREENS SOUP



White Bean and Collard Greens Soup image

Make and share this White Bean and Collard Greens Soup recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 43m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 cup finely chopped yellow onion
3 garlic cloves, minced
1/2 cup pinot grigio wine (drink the rest of the bottle with the soup!) or 1/2 cup other light white wine (drink the rest of the bottle with the soup!)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
4 cups finely shredded collard greens (about 6 ounces)
2 teaspoons minced fresh thyme
2 (14 ounce) cans reduced-sodium fat-free chicken broth or 2 (14 ounce) cans chicken broth
1 (15 1/2 ounce) can great northern beans, rinsed and drained

Steps:

  • Heat oil in a Dutch oven over medium-high heat.
  • Add onion and garlic; saute for 5 minutes or until onion is tender.
  • Add wine, pepper, and salt.
  • Reduce heat; simmer 5 minutes or until liquid almost evaporates.
  • Add greens, thyme, and broth.
  • Cover, reduce heat, and simmer 8 minutes or until greens are tender.
  • Add beans; simmer 5 minutes or until thoroughly heated.

Nutrition Facts : Calories 225.2, Fat 4.5, SaturatedFat 0.7, Sodium 179.6, Carbohydrate 32.8, Fiber 12.2, Sugar 2.5, Protein 11.8

HAM AND BEAN SOUP WITH COLLARD GREENS



Ham and Bean Soup With Collard Greens image

If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works well, too.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

4 tablespoons extra-virgin olive oil or bacon fat
1/2 pound diced cooked ham (about 2 cups)
2 large white onions, finely chopped
2 celery stalks, finely chopped
2 jalapeño peppers, finely chopped
1 green bell pepper, finely chopped
1 bay leaf
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
4 garlic cloves, minced
6 cups ham stock or chicken stock
4 1/2 cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans
1 large bunch collard greens, leaves only, thinly sliced (8 cups)
1/4 cup flat-leaf parsley, chopped
1 teaspoon apple cider vinegar
Hot sauce (optional)
Sour cream or whole milk Greek yogurt (optional)

Steps:

  • In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
  • Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
  • Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1051 milligrams, Sugar 9 grams

MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE



Michael Symon's White Bean and Collard Greens Soup Recipe image

Provided by á-2245

Number Of Ingredients 10

1/4 cup Olive Oil
1/2 pound Sweet Italian Sausage (casings removed and filling broken up)
2 1/2 cups Onion (small dice)
1 teaspoon Chili Flakes
12 cups Low Sodium Chicken Stock
1/2 pound (1 cup) Dried Navy Beans or Great Northern Beans
1 Bay Leaf
1 15.5 oz Can Cannellini Beans
8 cups Collard Greens Leaves (washed and roughly chopped)
Pecorino Romano (grated for garnish)Salt and Pepper (to taste)

Steps:

  • Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!

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