White Bean Soup with Collard Greens

This recipe, originally printed in the January 2005 issue of Vegetarian Times, was already vegan, so I just adapted it to exclude the olive oil since I do not cook with oil anymore. This soup was super easy, tasty, and when I got to the last cup or so of it I blended it up to make a delicious dip!

White Bean Soup with Collard Greens

Serves 4

• 2 Tbs. olive oil (optional, I usually use water instead of oil)
• 2 cups chopped onions (I used scallions/ green onions which are some of the most nutritious onions)
• 3 cups collard greens leaves, rinsed and finely chopped
• 1 tsp. dried tarragon
• 2 15-oz. cans great Northern beans, drained and rinsed

1. Heat water in saucepan over medium heat. Add onions and cook, stirring often, until lightly browned, about 7 minutes.
2. Add collard greens, tarragon, 2 cups water and 3/4 tsp. salt. Bring to a boil, reduce heat to low, cover and cook 20 minutes, or until greens are tender.
3. Meanwhile, put 1 can beans and 1 cup water in food processor or blender, and process until puréed. Add purée and remaining can of beans to pan. Cook over medium-low heat, stirring occasionally, until heated through. Season to taste with freshly ground black pepper.

Enjoy!