White Bean Soup with Collard Greens

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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.

  • 4Servings


  • 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.

Nutrition Information

  • Calories: 320
  • Carbohydrate Content: 49 g
  • Fat Content: 8 g
  • Fiber Content: 12 g
  • Protein Content: 16 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 450 mg
  • Sugar Content: 4 g