White Bean Soup with Collard Greens


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