White Bean And Collard Green Soup

Categories: Veg01
Yield: 1 servings

1 tb Olive oil; up to 2
2 c Chopped onions
1 Bay leaf
2 Stalks celery; minced
2 Medium-sized carrots; diced
2 ts Salt; (or more, to taste)
6 c Stock or water
3 c Cooked white beans; up to 4
3 tb Minced fresh garlic
1 1/2 lb Collard greens; stemmed and
-chopped
Freshly ground black pepper
-to taste

----------------------------------TOPPINGS----------------------------------
Freshly-grated nutmeg
Finely minced fresh parsley
Parmesan cheese

Preparation time: 45 minutes to prepare (most of it simmering time) Yield:
4 to 6 servings

ABOUT THE BEANS: Use any kind of white beans: the smaller navy beans, the
medium-sized Great Northern, or the large cannelini. If you're using canned
beans, use 2 cans.

ABOUT THE GREENS: The recipe calls for collard greens, but you can also use
escarole or spinach--or a comination.

1.Heat the oil in a kettle or Dutch oven, add the onion, bay leaf, celery,
carrots, and salt. Cook over low heat for about 10 minutes, then add stock
or water. Cover, bring to a boil, then lower heat to a simmer. Cook quietly
for about 20 minutes, or until the vegetables are tender.

2.Add the beans, garlic, and as much of the collard greens as you can fit,
cover and wait a few minutes for the greens to cook down. Keep adding
greens in batches, waiting between additions for them to cook down, which
they ultimately will.

3.Add black pepper to taste, and adjust the salt. Serve hot, topped with a
grating or two of fresh nutmeg, a little parsley, and a generous spoonful
of parmesan cheese.

www.molliekatzen.com 2/99

Recipe by: Adapted from "The Enchanted Broccoli Forest"

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