White Bean And Collard Soup Recipes

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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

HAM AND COLLARD SOUP



Ham and Collard Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 pounds ham, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 tablespoon apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Steps:

  • Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
  • Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

COLLARD GREENS WITH WHITE BEANS



Collard Greens with White Beans image

This is a vegan recipe for collard greens that is easy and fast.

Provided by krs

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 4

Number Of Ingredients 10

2 tablespoons water, or more as needed
1 ¼ cups chopped onion
3 tablespoons minced garlic
1 cube beef-flavored vegetarian bouillon
7 ounces collard greens, chopped
1 (14.5 ounce) can no-salt-added diced tomatoes
1 ¼ cups water
salt and ground black pepper to taste
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 teaspoon white sugar

Steps:

  • Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
  • Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 36 g, Fat 0.8 g, Fiber 8.8 g, Protein 10.4 g, SaturatedFat 0.2 g, Sodium 41.6 mg, Sugar 5.9 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

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!

STEWED COLLARD GREENS AND WHITE BEANS



Stewed Collard Greens and White Beans image

Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.) Use leftovers to make a Collard Greens and White Beans Quesadilla.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

12 ounces dry cannellini beans
1/4 cup extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 bunch collard greens (about 2 lbs.), stems removed and leaves cut into 3-inch-thick strips
1 3- to 4-inch piece Parmesan rind
7 cups water
Coarse salt
2 tablespoons red wine vinegar

Steps:

  • Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
  • Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.

Nutrition Facts : Calories 350 g, Cholesterol 6 g, Fat 10 g, Fiber 12 g, Protein 19 g, Sodium 168 g

HAM, WHITE BEAN, AND COLLARD GREENS SOUP (CROCK POT)



Ham, White Bean, and Collard Greens Soup (Crock Pot) image

I had a ham shank and some greens that I wanted to use up, but I was also on my way to work so I wanted it to be something I could cook in my slow cooker. After combining bits and pieces of other recipes, this is what I came up with. We ended up loving it so I decided to post it for safekeeping.

Provided by JJ_Ohio

Categories     One Dish Meal

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 ham shank (it has more meat than a hock)
1 (14 1/2 ounce) can great northern beans
1 cup yellow onion, chopped
3/4 cup carrot, diced
3/4 cup celery, diced
1 teaspoon hot sauce (more or less to taste)
1 teaspoon dried chipotle powder (chipotle chile powder)
1 1/2 teaspoons dried thyme
1 teaspoon smoked paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 bay leaves
6 garlic cloves, minced
1/2 cup dry white wine
28 ounces chicken stock (which is 2 cans worth)
8 ounces collard greens, which is about 3 to 4 loosely packed cups, I actually used a prechopped mix that had collard, turnip
salt and pepper (to taste)

Steps:

  • Place smoked ham shank in crock pot.
  • Open can of beans and rinse thoroughly. Place beans in a large bowl.
  • Combine all of the ingredients with the beans (except for salt and pepper) and mix thoroughly. Pour over ham shank.
  • Cover and cook on low for 7 - 8 hours. Remove ham shank from crock. Discard skin, fat and bone. Chop up remaining ham and put back into the crock. Add salt and pepper to taste and adjust any seasoning (more thyme, tobasco, paprika, etc). After adjusting I like to finish off by putting the cover back on and cooking for an additional 30 min on high just to let the adjusted flavor meld together. Remove bay leaves and discard. Portion into four bowls.
  • I had a multigrain baguette that I cut into slices. I smeared each slice with a thin layer of goat cheese and we ate that with it. But I bet cornbread would be equally delicious.

Nutrition Facts : Calories 246.3, Fat 3.3, SaturatedFat 0.9, Cholesterol 6, Sodium 373, Carbohydrate 36.7, Fiber 9.7, Sugar 7, Protein 14.2

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

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