Servings: 6
Ingredients
- 1 can canned cannelini beans
- 2 tablespoons avocado oil
- 1 onion finely diced
- 4-8 cloves garlic minced
- 1 teaspoon sea salt
- 1 teaspoon Black pepper
- 2 bay leaves
- 1 teaspoon fresh thyme
- 6 cups vegetable stock
- 2 teaspoons Tomato Paste
- 4 cups collard greens finely shredded
Instructions
- In large stockpot, heat avocado oil on medium heat.
- Add onion, saute for 5 minutes.
- Add garlic, and saute until mixture starts to turn golden brown.
- Add salt, pepper, thyme, bay leaf, and vegetable base. Stir, cooking for one more minute.
- Add tomato paste and beans. Stir to combine and bring to a boil. Reduce heat to medium low, cover, and cook for 10 minutes.
- Add greens, and continue to cook for 10 minutes or until beans are soft. Add water if soup becomes too thick.
- Remove bay leaves.
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