Cannellini Beans and Collard Greens Soup

By: Esther Vasa

Soaked Cannellini Beans – 2 cups
Collard Greens – 1 bunch; cleaned and chopped
Onion or Leeks – 1 cup diced
Salt – per taste
Red Pepper – 1/4th tsp
Cumin Powder – ½ tsp
Extra Virgin Olive oil – 1 tbsp
Filtered water or homemade vegetable broth – 20 ounces

Collard Greens are cruciferous or belong to cabbage family and therefore have phytonutrients that help in detoxification. These are high in Vitamin C, Calcium and soluble fiber and have nutrients that fight cancer. It is best for your health if it is lightly steamed to retain all the important nutrients that fight cancer or help in detoxifying. Cannellini beans are believed to reduce headaches and cholesterol. Beans are also supposed to be extra beneficial for diabetes because of high fiber in them.

Heat up your pressure cooker slightly and put the oil. Throw the diced onions or leeks and let them sweat. Add the soaked cannellini beans red pepper, cumin powder, salt and water or broth. Let it pressure cook for 15 minutes. When the pressure is completely released add the collard leaves and let it cook just for 3-4 minutes. Transfer it into a serving bowl and serve it with any homemade bread made with millet flour which is gluten free. Some other time we will see how to prepare this bread.

Preparation Time: Less than half-hour

Serves: 4-5

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