White Bean Soup with Collards

Here's something easy and very good for you that we found last year in an issue of Vegetarian Times. Chop a large onion and saute in olive oil for a few minutes, then add 2 c. water, 1 tsp. tarragon, 1/2 tsp. salt (or more to taste), and about 3 c. finely chopped collard greens. Boil for about 20 minutes. Meanwhile, drain 2 cans of white beans. Mash about half the beans with a little water and mix into the soup. Add the remaining beans and cook until heated through.

A side note on Vegetarian Times. While we can't give them a ringing endorsement because, especially lately, a lot of their recipes aren't vegan, we have subscribed quite often in the past. It seemed like there was a period of time when most of their recipes were vegan, but nowadays sometimes less than half of the recipes are. You can still find some good vegan recipes in there though so if you can get a screaming deal on a subscription maybe it's worthwhile. Or you could always just flip through a copy at your local bookstore or library to see if there's anything interesting in there.