Ingredients
¼ cup olive oil
1 cup onion, diced
5-6 garlic cloves, minced
3 tbsp tomato paste
8 cups sliced mixed greens, stems removed, cut in thin shreds (We used 4 cups Mustard Greens and 4 cups Collard Greens)
1 quart chicken stock (you can use vegetable stock or water to make it vegetarian)
2 cans cannellini beans,
drained and rinsed
2 tsp salt
1 tsp black pepper
1 tsp dried oregano
¼ - ½ tsp crushed red pepper 1 tbsp fresh lemon juice
Preparation
Directions:
Heat olive oil in a medium pot. Add onions and garlic to pot. Cook over medium heat until onions are translucent. Stir in tomato paste to cooked onions and garlic, blending well. Add shredded greens to pot, stirring to combine. Add stock to pot and increase heat to bring to a boil. Add remaining ingredients and lower heat to simmer. Simmer soup for 20-30 minutes or until greens are tender.