Recipe: Collards and White Bean Soup

January 2, 2015

Collards and White Bean Soup (plant based, vegan, gluten free, grain free)

1 bunch of collards, chopped
2 cans of cannelini beans (I like Eden Organic)
3 cloves of garlic, chopped
2 carrots chopped
Olive oil
Sea salt
Ground pepper
1 tbsp of Miso (I like soy free chickpea miso from South River Miso Co)

Sriracha or hot pepper
(Optional vegetable broth)

Coat big soup pot with olive oil. Add chopped garlic and cook until fragrant. Add in carrots and a sprinkle of salt and cook until soft. Add collard and beans and cover with water. Add enough salt to taste to make a broth. Bring to boil. Once boiling, lower to simmer and cover. Let cook for 45 min stirring occasionally. Add ground pepper and miso. Salt to taste. Since I like to have the soup itself make the broth, you will need a good amount of salt. Otherwise, feel free to use vegetable broth. Drizzle with Sriracha or add a sprinkle of hot pepper.


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