Collard Green Soup With Cannelloni Beans

Soup, soup and more SOUP!

I can't get enough and with temperatures literally dropping by 25 degrees today I may have to make even more!

I have one bowl left of this soup I made Friday after getting my farm share on Thursday. I was pretty uninspired by the bunch of collards I had in my basket but now … 

Now I can't WAIT to get them again.

I can't express how much I loved this soup. Of course I'm the only one in the household who would even go near it. My only hope is that by continually offering and making dishes like this the boys will come around. I remember turning my nose up to some of Mom's cooking and now I love those things. So logic would say to just keep trying and by the time they are 25, they'll come around.

But let's forget about them for the time being because this soup was AMAZING! I can't get over how good it was and using really simple ingredients, too. I mean there's really nothing to it.

Oh! And I though it would be better with the greens fresh and al dente but the opposite is true. This soup got better the longer it cooked. I'm not sure it would be the same with any other green, but the collards really held up. This photo is actually a leftover bowl the day after I made it.

Here's what I did…

• 2 slices of bacon
• 1 sweet onion, chopped (~300g)
• 5 stalks of celery chopped (~100g)
• 2-3 carrots, chopped (~200g)
• 2 bunches of collard greens, chopped (~180g)
• 32oz carton of chicken broth
• 15.5 oz can of cannelloni beans, undrained
• ½ cup shredded Parmesan cheese (40g)

Start cooking the bacon in the bottom of a soup pot.

Chop and add the onion then the celery and carrots.

Continue to cook until the vegetables start to soften and the onion begins to brown a little. While cooking, break up the bacon with two wooden spoons.

(If you are wondering why my carrots are crinkle cut, I had a bag of "carrot chips" that needed to be used before they went bad. All of a sudden the kids "don't like them.")

Add the broth and beans.

I decided to use the bean liquid to give the broth a slightly thicker texture.

Add the Parmesan cheese and stir everything together.

I had a bowl right then and it was delicious.

Little did I know it would get better!

I'm listing the nutritional information per cup to make it easier to calculate if you double or triple for a meal. I've been eating about 2 cups at a sitting.

Approx Nutritional Information per serving

Servings	Amt per Serving
8	~ 1 cup
Calories	Fat	Fiber	WWPs
120	3g	5g	old: 2	new: 3
Sugar	Sat Fat	Carbs	Protein
3g	1g	17g	5g