Creamy White Bean and Collard Soup
Fresh collard greens are the star of our Creamy White Bean and Collard Soup. Combined with Great Northern beans, fresh garlic, basil and a touch of cream, this cozy dish will warm up any cool day.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 3 cups collard greens, chopped
- 1 ½ teaspoons salt
- ¼ teaspoon crushed red pepper flakes (optional)
- 30 ounces (2 cans) Great Northern beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup heavy whipping cream
- ¼ cup fresh basil, chopped
- Juice and zest of 1 lemon
Instructions
- Heat a large soup pot to medium-high heat and add oil. Once hot, add onion and garlic and cook until onions are translucent, about 3 to 4 minutes.
- Add collard greens, salt and red pepper flakes, if using. Sauté for 2 to 3 minutes.
- Add beans, broth, cream, basil, and lemon juice and zest. Simmer for 20 to 30 minutes, or until collards are tender. Serve immediately.
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13 Comments
Join the discussion and tell us your opinion.
Absolutely loved this “Creamy White Bean and Collard Soup”! A neighbor gave us a huge pile of fresh picked Collards and our NC Field & Family had just come in with the perfect recipe to try. I substituted coconut milk instead of cream and McCormick’s Tasty Zesty – Basil, Thyme +Lemon Zest instead of fresh basil and juice and zest of 1 lemon (that made it so easy)…. Yummy!
Hi Anne,
So glad you enjoyed the recipe! Thanks for giving it a try and sharing your feedback. Have a great day!
Rachel Graf
Digital Editor, Farm Flavor
I made this soup exactly as written. Using the fresh garlic, lemon juice and zest gives a real depth of flavor to this soup. One of my
favorite recipes. I serve it with a loaf of crusty
french bread.
So glad you enjoyed the recipe! Thanks for giving it a try!
This is one of the easiest and best tasting soups I’ve prepared in a long time. I am a retired Healthy Cooking teacher and your ingredients are well chosen. The only changes I made were substituting season spring onions and green garlic for the white onion and regular garlic as they were in season. Most any hardy greens work as well as the collards. To keep it healthy I used vegan sour cream instead of dairy sour cream. This soup was heartwarming and delicious and comes together quickly! Thanks for coming up with this one
Thanks for giving it a try! So glad you liked the recipe!
My husband would not eat collard greens until I made this soup. Really good. He ask for it again and again. Thanks for the receipt.
What size can of beans?
My store sells 40 ounce & 15 ounce cans.
Hi Charla! This recipe uses two 15-ounce cans of beans. Thanks!
Rachel Graf
Digital Editor
Farm Flavor Media
Nothing like a good soup and some crusty bread
Could thi be Sage Valley country recipe?
One of our favorite soup recipes
Great recipe and a good option for my garden collards. Followed the recipe but added a smoked ham hock and diced ham that deepened the flavor. Next time I’ll simmer the hock in the broth longer, add the veggies and herbs, then finish with the cream. Delicious 😋