Beans 'n Greens Soup

We've had a really mild fall here in New York. Last week it was in the 60s! But then last night a cold wind blew in from the midwestern prairies, and the temperature plummeted. What goes best with a cold snap? Why, hot soup, of course! Nothing keeps out the chill better or makes a house seem cozier.

I was tempted by the fact that collard greens are in season to make this beans 'n greens soup. Having a bunch of carrots and celery in the fridge, left over from Thanksgiving stuffing, helped matters along, too. This soup is rather delicately flavored, as it doesn't require broth or stock, just water. It's satisfying without being rich, and high in lots of vitamins and fiber while being incredibly low in fat. That's what I like to hear, as cold weather also inspires me to bake delicious things like muffins and chocolate cake, and I've got to balance things out somehow!

This recipe is adapted from one in What's Cooking: Soups, by Carole Clements.





Beans 'n Greens Soup

1 tbsp olive oil
1 leek, white part only, chopped
1/2 onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
3 carrots, chopped or sliced into coins
5 cups water
1 can white beans, drained & rinsed
1/4 tsp dried thyme or 1 tsp fresh
1 bay leaf
1/2 - 1 tsp salt (or to taste)
4 1/2 oz. collard greens or other leafy greens (about 8 big leaves)

• Heat the oil in a large soup pan over medium heat. Add onion and cook about 3-4 minutes, until just soft, stirring occasionally. Add the garlic, leeks, celery, and carrots, and continue cooking for 2 minutes.


• Add the water, beans, thyme, and bay leaf. When the mixture begins to bubble, reduce the heat to low. Cover and simmer gently, stirring occasionally, about an hour. Season with salt and pepper (if you like, but not too much).


• Lay the greens leaves on top of one another in a stack, then roll crossways like a cigar. Cut the roll into half-inch pieces; this will make little strips to add to the soup. Throw in the greens and simmer about 20 minutes for collards; 5-10 minutes if you use a more tender green, like spinach.


• Serve and enjoy!