Adapted from Katzen, M. New enchanted broccoli forest. (2000). Berkeley, CA: Ten Speed Press. page 21.
My Comment: In Mollie Katzen’s Enchanted Broccoli Forest, this soup is called White Bean and Escarole Soup — on Mollie’s website, she has renamed it. In my version, I used neither white beans or escarole 🙂 In fact, this is what makes this such a great soup recipe — follow the building blocks — start with the Trinity (onion, celery, carrots) and throw in whatever you have on hand.
1 to 2 TBSP olive oil
2 cups chopped onion
1 bay leaf
2 stalks celery, minced
2 tsp salt
6 cups stock or water (I used water)
3 – 4 cups cooked white beans (or use 2 cans of beans, rinsed and drained) – I used Kidney beans here
3 TBSP fresh garlic, minced
1 1/2 lbs. collard greens – stemmed and chopped
Freshly ground black pepper
Freshly grated nutmeg or Freshly minced parsley or Parmesan cheese
1. Heat oil in a large pot or dutch oven. Add the onion, bay leaf, celery, carrots and salt. Cook over low heat for about 10 minutes, then add the stock or water. Cover, bring to a boil and then lower heat to a simmer. Cook quietly for about 20 minutes or until the veggies are tender.
2. Add the beans, garlic and as much of the collard greens as you can fit. Cover and wait a few minutes for the greens to cook down. Keep adding greens in batches waiting between additions for them to cook down.
3. Add black pepper to taste, adjust salt. Serve hot, topped with a grating or two of fresh nutmeg, a little parsley, and a generous spoonful of Parmesan cheese.
Serves 4 to 6. Weight Watcher points = 5 points