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Collard Greens and White Bean Soup

From The Cumming Harvest - Closed

<p>Delicious way to use fresh collards.</p>
Source: Fat Free Vegan ( (Entered by Wendy Sundgren)
Serves: 6 servings

1-1 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 tsp. thyme
2 15-oz. cans white beans, drained (I used Great Northern)
2-4 cups water or vegetable broth
1/2 tsp. thyme
1/2 tsp. oregano
1/8 tsp. chipotle chili powder
1/4 tsp. red pepper flakes
salt and freshly ground black pepper, to taste
vegan Parmesan (optional)

Step by Step Instructions
  1. Heat a little water (about 2 tbsp.) in a pressure cooker and add onion. Cook until onion is tender, about five minutes. Put the next 5 ingredients into pressure cooker and seal. Bring to high pressure and cook for 5 minutes. Remove from heat and release pressure manually. (If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.) Add the beans, 2 cups of water or broth, and the remaining seasonings (except Parmesan). 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.