Spicy White Bean and Collard Green Soup

White Bean and Collard Green Soup with Rice

This recipe is 2 Freestyle points per serving, 1/4 cup of cooked rice and 1 cup of the soup mixture.
4.6 from 5 votes
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Course: Soup
Cuisine: Comfort Food
Keyword: White Bean and Collard Green Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 212kcal
Author: Dash of Herbs

Ingredients

For the Beans

  • 1 cup dry white beans soaked overnight in water
  • 1/2 medium onion chopped
  • 1 Tablespoon garlic minced
  • 2 bay leaves
  • 1 Tablespoon salt

For the Soup

  • 1 spray olive oil spray
  • 1/2 medium onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 2 teaspoons garlic minced
  • 1 Tablespoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 4 cups low-sodium chicken stock
  • 1 cup canned crushed tomatoes
  • 15 oz diced tomatoes drained and rinsed
  • 3 sprigs fresh thyme
  • 1/2 bag collard greens washed and chopped
  • 1 Tablespoon sherry vinegar
  • 3 cups brown rice cooked

Instructions

Cook the Beans:

  • Drain the beans.  Combine all the bean ingredients in a large sauce pan.  Add water to cover the ingredients.  Bring this to a simmer over medium-high heat.  Once it starts to boil, lower the heat to a simmer and cook for 35-40 minutes.  Allow the beans to cool.  The drain the beans and remove the bay leaves.

Make the Soup:

  • In a large stock pot, heat the olive oil spray over medium-high heat.  Add the onion, celery, carrots and salt, cooking for about 8 minutes or until the vegetables are tender.  Add the garlic, red pepper flakes and smoked paprika and stir until a lovely aroma begins. 
  • Stir in the beans, chicken stock, crushed tomatoes, diced tomatoes, thyme and bring to a boil.  Reduce the heat to medium-low heat and simmer uncovered for about 10 minutes.  
  • Add the collard greens and the sherry vinegar and continue to cook until the collard greens are wilted and soft.  Taste and add more salt or pepper, if needed. 
  • To serve, add 1/4 cup of cooked rice to a bowl.  Top with 1 cup of the soup mixture.  You can add grated Parmesan cheese to the soup as well.  Serve immediately.

Notes

If you are in a hurry, you can use canned white beans, drained and rinsed instead.  Just skip cooking the beans and add them when you are instructed to do so while making the soup.
The calories listed below include the cooked rice.
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Nutrition

Calories: 212kcal | Carbohydrates: 42.6g | Protein: 6.1g | Fat: 2.4g | Saturated Fat: 0.5g | Fiber: 3.4g | Sugar: 2.9g