Great Northern beans blended with lightly browned onions and nutritious collard greens make this soup delicious, hearty and satisfying. Serve it with whole grain sourdough bread.
2 Tbs. olive oil
2 cups chopped onions
3 cups collard greens leaves, rinsed and finely chopped
1 tsp. dried tarragon
2 15-oz. cans great Northern beans, drained and rinsed
Heat oil in saucepan over medium heat. Add onions and cook, stirring often, until lightly browned, about 7 minutes.
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.
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.