White Bean, Collard & Buckwheat Soup

By Barb Minemier, Your Healthy Truth
​White Bean, Collard, and Buckwheat Soup is a balanced and nourishing bowl of wholesome comfort. It is the most delightful blend of aromatic vegetables like leeks, carrots, and celery combined with earthy mushrooms, creamy white beans, hearty buckwheat, and nutrient-rich collard greens. These powerhouse veggies give this soup all the elements it needs to be outstanding in the nutrition department (and beyond). In about 30 minutes, you can have a savory, warm, scrumptious and nutritious plant-based meal any night of the week.

White Bean, Collard & Buckwheat Soup
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Ingredients

2 cups leeks thinly sliced, white and light green parts only
1 cup carrots sliced
1 cup celery sliced
8 ozs mushrooms sliced, about 2 – 3 cup
4 medium garlic cloves minced
2 tsps fresh sage minced
1 tsp dried oregano
1/2 cup buckwheat rinsed well
4 cups vegetable broth unsalted, preferably homemade
2 cups water
1 1/2 cups white beans home-cooked or BPA-free canned, drained, and rinsed
2 cups collard greens destemmed; leaves sliced thinly
1/4-1/2 tsp salt (optional)
1/4 tsp ground black pepper (optional)
crushed red pepper flakes (optional), to taste
4 Lemon wedges for serving

Directions

• Sauté the veggies: Heat a large stovetop pot over medium-high heat. Once it’s hot, add the leeks, carrots, celery, and mushrooms, cooking for 5 minutes, stirring occasionally.
• Add the garlic, sage, oregano, and buckwheat. Stir to combine.
• Add the vegetable broth and water. Turn up the heat to boil then lower the heat to simmer, covering ¾ of the pot and cooking for 10 minutes.
• Remove the lid and stir in the beans and collard leaves.
• Taste for salt and pepper.
• Serve with optional crushed red pepper flakes and lemon wedges.

Storage
Store in an airtight container in the refrigerator for up to 5 days or let cool before freezing for up to 3 months.
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Barb Minemier is a Certified Holistic Nutrition Coach.
​She can be reached at [email protected]