Savory White Bean Soup with Collard Greens by B. Sanders

Posted by on Mar 2, 2013 in Meatless Meals in March, Recipes, Soups and Stews, User Photos | 0 comments

Savory White Bean Soup with Collard Greens by B. Sanders

Savory White Bean Soup with Collard Greens

10 minutes

50 minutes

Total Time: 1 hour


  • 1 to 1 1/2 pounds collards, tough ribs removed and chopped (can substitute kale, chard, or other greens)
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, sliced about 1/4-inch thick
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • 2 15-ounce cans white beans, drained (I used Great Northern beans)
  • 2-4 cups water or vegetable broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/8 teaspoon chipotle chili powder (or regular if you don't have any)
  • 1/4 teaspoon red pepper flakes
  • salt and freshly ground pepper, to taste
  • vegan Parmesan (optional)


Heat a little oil (about 2 tbsp.) in the pot and add onion. Cook until onion is tender, about five minutes.
Put the next 5 ingredients into the pot, cover, and cook until the collards are tender (about 30 minutes).
Add the beans, 2 cups of water or broth, and the remaining seasonings. Simmer for at least 20 minutes to allow flavors to combine. While cooking, add additional water or broth if the soup seems too dry. Serve topped with vegan parmesan.

This recipe was adapted from one found on The Fat Free Vegan. That recipe can be found here.