Greens & White Bean Soup
Recipe courtesy of Savor Health
Every ingredient in this vegetarian friendly Greens & White Bean Soup recipe was chosen to help lower the risk of cancer returning. It packs a high concentration of vitamins and minerals into a single, easy-to-digest meal that stays fresh in the fridge for days.
Recipe
Ingredients
1 bunch greens (mix of collards and kale), washed
1 to 2 tablespoons olive oil
1 sprig plus 1 teaspoon of fresh rosemary, chopped, divided
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 or 1 can (14 ounces) white beans (cannellini or Great Northern), drained and rinsed
2¼ quarts (9 cups) low-sodium vegetable or chicken broth
1 tablespoon chopped flat-leaf parsley
Directions
- Remove stems from collard greens and cut leaves into bite-sized pieces. Set aside.
- In a large Dutch oven, heat oil over medium-high heat. Add rosemary and let it sizzle, then add onion, carrot, and potato. Reduce heat to medium-low, cover, and cook 8-10 minutes until soft, stirring occasionally.
- Increase heat to medium-high. Add garlic and cook for 2 minutes until fragrant. Add collard greens and stir fry until they begin to wilt.
- Add stock and beans, adding water if needed to just cover vegetables. Bring to a boil, then reduce heat to low, partially cover, and simmer 20-25 minutes until greens are tender.
- Adjust seasoning and cook 5 minutes more. Mash some beans against the pot to thicken. Stir in parsley and remaining rosemary, cook for 1 minute, then turn off heat.
- Let sit for 5 minutes. Serve drizzled with olive oil if desired.
Nutritional data
Per serving: 173 calories, 4 grams fat (1 gram saturated fat, 1 gram polyunsaturated fat, 3 grams monounsaturated fat), 28 grams carbohydrate, 2 grams sugar, 7 grams fiber, 6 grams protein, 89 mg sodium
