Smoky Collard Greens and White Bean Soup
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Ingredients
- 800 g tinned cannellini beans, drained
- 400 g collard greens
- 1 onion, diced
- 2 carrots, diced
- 3 garlic cloves
- 1000 ml vegetable stock
- 1.5 tsp smoked paprika
- 0.5 tsp dried chilli flakes
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 311 kcal
- Protein
- 18.9 g
- Carbohydrate
- 37.4 g
- of which sugars
- 6.7 g
- Fat
- 5.5 g
- of which saturates
- 0.8 g
- Fibre
- 17.1 g
- Salt
- 3.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion and carrots for 7-8 minutes until softened.
- 2
Add the garlic cloves, smoked paprika and dried chilli flakes and cook for 1 minute.
- 3
Pour in the vegetable stock and cannellini beans, bring to a simmer, and cook for 10 minutes.
- 4
Strip the collard greens from their stalks, shred, and add to the pot. Simmer for 12-15 minutes until tender.
- 5
Blitz a third of the soup until smooth, then stir it back in to thicken slightly before serving.
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