Ingredients
- 3 Tablespoons olive oil
- 1 Cup chopped onions
- 2 Teaspoons minced garlic
- 7 Cups shredded collard greens, stems removed
- 2 Cans cannellini or great northern beans, drained and rinsed
- 6 Cups vegetable or chicken broth or stock
- 1 Tablespoon hot sauce (your favorite)
- Croutons for garnish
Directions
Heat olive oil in a large pot over medium heat. Add the onions and cook for about 3 minutes until softened. Add the garlic and cook for an additional 2 minutes. Add the shredded collard greens, mixing well with the onions and garlic. Season with salt and pepper and cook until the collard greens are wilted, about 10 minutes. Add the white beans, broth or stock and hot sauce. Bring to a boil then simmer until the collard greens are tender, about 30 – 40 minutes. Use an immersion blender (stick blender) or a regular blender to puree. Puree the soup until smooth. Serve hot with croutons.
Serves 4 – 6.
