White Bean and Collard Greens Soup
Warm up your table with the wholesome comfort of this White Bean and Collard Greens Soup, a hearty, nutrient-packed recipe that seamlessly combines rustic flavors and simple ingredients. Featuring creamy cannellini beans, tender collard greens, and a vibrant medley of sautéed onions, carrots, and celery, this soup boasts a rich base of aromatic vegetable broth infused with dried herbs, smoked paprika, and a hint of red pepper flakes for subtle heat. A splash of freshly squeezed lemon juice at the end brightens each spoonful, making this dish both satisfying and refreshing. Ready in just 45 minutes, this vegan soup is perfect for cozy weeknight dinners or meal prepping wholesome lunches. Serve it with a slice of crusty bread for an irresistible, soul-warming meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 6 cups vegetable broth
- 2 15-oz cans cannellini beans (white beans), drained and rinsed
- 1 bunch collard greens, stems removed and leaves roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Pour in the vegetable broth and bring it to a simmer.
Add the cannellini beans, collard greens, thyme, oregano, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir everything together.
Reduce the heat to medium-low, cover, and let the soup simmer for 20 minutes, stirring occasionally, until the collard greens are tender.
Taste and adjust the seasoning if necessary, adding more salt or black pepper as desired.
Stir in the freshly squeezed lemon juice just before serving for brightness.
Ladle the soup into bowls and serve warm. Optionally, garnish with fresh parsley or grated Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6859 mg | 298% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 39.2 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1436 mg | 110% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 6768 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
