Posted on Friday, April 8, 2016 in Soup Recipes

Portuguese Collard Greens & White Bean Soup

Learn how to make this delicious Portuguese collard greens and white bean soup.
4 out of 5 with 34 ratings
Views: 54738
Portuguese Collard Greens & White Bean Soup

Preparation timen/a
Cooking Timen/a
Ready In1 h
Level of DifficultyEasy
Servings6

Ingredients

1⁄2 cup sun-dried tomatoes2 tablespoons olive oil1 1⁄2 cups chopped onions2 garlic cloves coarsely chopped2 teaspoons salt2 teaspoons ground fennel seeds1 small fennel bulb, diced (about 2 cups)1 cup diced carrots1 1⁄2 cups diced potatoes2 teaspoons dried thyme or 1 tablespoon fresh1⁄4 teaspoon ground black pepper3 cups chopped fresh tomatoes or one 15-ounce can diced tomatoes3 cups cooked white beans (two 15-ounce cans drained)4 cups water or vegetable stock5 or 6 cups loosely packed chopped collard greens3 tablespoons fresh lemon juice
1⁄2 cup sun-dried tomatoes2 tablespoons olive oil1 1⁄2 cups chopped onions2 garlic cloves coarsely chopped2 teaspoons salt2 teaspoons ground fennel seeds1 small fennel bulb, diced (about 2 cups)1 cup diced carrots1 1⁄2 cups diced potatoes2 teaspoons dried thyme or 1 tablespoon fresh1⁄4 teaspoon ground black pepper3 cups chopped fresh tomatoes or one 15-ounce can diced tomatoes3 cups cooked white beans (two 15-ounce cans drained)4 cups water or vegetable stock5 or 6 cups loosely packed chopped collard greens3 tablespoons fresh lemon juice
Get Portuguese ingredients

Preparation

  1. In a small bowl, soak the sun-dried tomatoes in boiling water to cover.
  2. In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes.
  3. Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes.
  4. Add the tomatoes, beans, and water or stock and bring to a boil.
  5. Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water.
  6. Meanwhile, remove the sun-dried tomatoes from the soaking liquid and coarsely chop.
  7. Add the collard greens and sun- dried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste.

Recipe & Photo Credit: mindbodygreen.com

Receive new delicious and traditional Portuguese recipes by email twice a month, join our newsletter here.

Portuguese Spinach & Chickpea Soup
Portuguese Spinach & Chickpea Soup

This soup recipe is adapted from Jean Anderson's "Food of Portugal" book. This hearty soup is from the Alentejo region and can be dressed up with chouriço or linguiça sausage.

Level of DifficultyEasy
Servings8
Portuguese Crock Pot  Shrimp Soup
Portuguese Crock Pot Shrimp Soup

How to make this delicious crock pot Portuguese shrimp and sausage soup.

Level of DifficultyEasy
Servings4
Portuguese Sardine Stew
Portuguese Sardine Stew

This Portuguese sardine stew recipe (molho de sardinhas) makes a mouth watering, delicious meal, served with boiled potatoes.

Level of DifficultyEasy
Servings4

There are no comments for this recipe.
captcha

You might also like:

Watch this step by step video to learn how to make Nancy's breaded veal cutlets with tomato sauce (vitela com molho de tomate).
Nancy's Portuguese chouriço turkey stuffing, watch this video as Nancy shows you step by step how to make this delicious recheio.
Most used ingredients in Portuguese cuisine, renowned for its rich flavors, traditional methods, and use of high-quality ingredients.
Portuguese cuisine? A rich tapestry of flavors, ingredients, and culinary traditions that reflect the country’s history, geography, and culture.
Nancy's Portuguese beef stew with potatoes, or carne guisada, is a comforting, hearty dish that captures the essence of traditional Portuguese cooking.
Nancy's homemade rustic bread, known as pão caseiro, is a traditional bread that embodies the heart of Portuguese cuisine.