White Bean and Collard Green Soup

Serves 4


  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 3 cups collard greens leaves, rinsed and finely chopped
  • 1 teaspoon dried tarragon
  • 2 (15-ounce) cans Great Northern beans,rinsed and drained
  • Salt and pepper to taste

Heat oil in saucepan over medium heat. Add onions and cook, stirring often, until lightly browned, about 7 minutes.
Add collard greens, tarragon, 2 cups water. Bring to a boil, reduce heat to low, cover and cook 20 minutes, or until greens are tender.
Meanwhile, put beans and 1 cup water in a food processor or blender, and process until pureed. Add puree and remaining can of beans to pan. Cook over medium-low heat, stirring occasionally, until heated through. Season to taste with salt and freshly-ground black pepper.