White beans soup with collard greens and fresh tarragon is a wonderfully simple soup that can be prepared in a very short period of time, making it ideal for quick weeknight meals. This soup also keeps quite well in the refrigerator, so it can be taken to work the next day as well, though you may need to add a little bit of water or vegetable stock to thin the soup right before reheating it. Serve white bean soup with crusty French or Italian bread with rosemary butter and a glass of white wine.
Instructions
1. Heat the onion in a large heavy-based saucepan over medium-high heat. Add the onions and cook for 5 to 6 minutes until translucent and beginning to brown.
2. Add the collard greens, tarragon, salt and 2 cups hot water. Bring the mixture to the boil and reduce the heat to low. Cover and simmer for 20 to 25 minutes or until the collard greens are tender.
3. Put 1 lb. of the northern beans in a food processor with 1 cup of warm water and puree until smooth. Add the pureed beans to the saucepan along with the rest of the northern beans.
4. Cook the contents of the saucepan over medium heat, stirring regularly for 7 to 8 minutes or until hot. Season the soup with coarse ground black pepper to taste and ladle the soup into individual mixing bowls. Top with chopped fresh flat-leaf parsley and serve hot.
Tags: collard greens, minutes until, northern beans, saucepan over, soup with