Creamy Bean and Collard Greens Soup
Serves: about 10 cups
 
Ingredients
  • 1 pound dried cannellini beans*, soaked overnight, drained, and rinsed
  • 8 cups water
  • 6 cups vegetable broth, divided
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 teaspoons finely chopped fresh rosemary
  • 2 cups shredded fresh collard greens
  • 1 lemon, zested and juiced
  • 1⁄3 cup freshly grated Parmesan cheese
  • Crusty French bread, to serve
  • Garnish: fresh rosemary, lemon zest, Parmesan cheese
Instructions
  1. In a large Dutch oven, bring beans and 8 cups water to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until tender and most of liquid is evaporated, 45 minutes to 1 hour. Drain beans. Wipe out Dutch oven.
  2. In the container of a blender, process 2 cups beans and 1 cup broth until completely smooth.
  3. In same Dutch oven, heat oil over medium heat. Add onion and carrot; cook, stirring occasionally, until softened, 6 to 7 minutes. Add garlic, salt, and pepper; cook for 2 minutes. Add beans, chickpeas, and rosemary. Stir in puréed bean mixture and remaining 5 cups broth. Bring to a boil; reduce heat, and simmer, uncovered, until soup slightly thickens, 20 to 25 minutes.
  4. Stir collards into soup, and cook for 20 minutes. Stir in lemon zest and juice. Gradually add cheese, stirring constantly. (Don’t add cheese all at once or it may clump.) Serve with bread. Garnish with rosemary, lemon zest, and cheese, if desired.
Notes
*We used Camellia Brand Cannellini Beans.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/creamy-bean-and-collard-greens-soup/