1 to 1 1/2 pounds collards, tough ribs removed and chopped (can substitute
kale, chard, or other greens)
1 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced about 1/4-inch thick
4 cups fat-free vegetable broth
1 teaspoon thyme2 15-ounce cans white beans, drained (I used Great Northern beans)
2-4 cups water or vegetable broth
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon chipotle chili powder
1/4 teaspoon red pepper flakes
salt and freshly ground red pepper, to taste vegan Parmesan (optional)
| | Heat a little water (about 2 tbsp.) in a pressure cooker and add onion. Cook
until onion is tender, about five minutes. Put the next 5 ingredients into
pressure cooker and seal. Bring to high pressure and cook for 5 minutes.
Remove from heat and release pressure manually. (If cooking without a
pressure cooker, cook covered in a large pot until collards are tender,
about 30 minutes.)Add the beans, 2 cups of water or broth, and the remaining seasonings.
Simmer for at least 20 minutes to allow flavors to combine. While cooking,
add additional water or broth if the soup seems too dry. Serve topped with
vegan parmesan. Makes 6 servings Each serving, without parmesan, contains 205 Calories (kcal); 1g Total Fat;
(4% calories from fat); 13g Protein; 39g Carbohydrate; 0mg Cholesterol; 44mg
Sodium; 11g Fiber |
|
