Contributed by (Recipe adapted from “Meals Matter” at www.mealsmatter.org)

Ingredients

2 Tbs Olive oil
2 C chopped Onion
3 Tbs Garlic, finely chopped
1 Bay leaf
3-4 stalks Celery, chopped
2 thick Carrots, peeled and chopped
1 tsp Salt
6 C Chicken or Vegetable stock
4 C cooked White beans (if canned, drain and rinse)
1 bunch Collard greens, well washed, chopped and stemmed (can use kale instead)
Salt and pepper to taste

Instructions

In a stockpot, heat olive oil over medium-low heat. Add onion, bay leaf, celery and carrots. Cook over low heat for about 10 minutes or until vegetables are soft. Add stock. Cover and bring mixture to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender. Add white beans, garlic and collard greens or kale. Cover. In about 15 to 20 minutes the leafy vegetables will have softened enough to allow blending. Using a hand blender, puree the soup to a smooth consistency. Add salt and pepper to taste. Makes 4 to 6 servings.

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