Kirbee Miller from KiNiMi Kitchen made Collard Greens and White Bean Soup. For more of Kirbee's recipes visit www.KiNiMiKitchen.com and follow @KiNiMiKitchen on all social media platforms. Kirbee has been chosen to compete in the National Favorite Chef Competition for the opportunity to win $20,000 that will allow her to continue to build inclusive and delicious spaces that cultivate connection. She will also win a feature in Bon Appétit Magazine. To cast your vote for Kirbee Miller, click here: https://favchef.com/2021/kirbee [favchef.com]. Voting started on February 16 and will last for 10 days. You can vote once every 24 hours.
COLLARD GREENS & WHITE BEAN SOUP
1 can cannellini beans
1 pound ground turkey (optional)
32 oz chicken or vegetable broth
2 teaspoons chicken or vegetable bouillon
1 yellow onion, chopped
1/4 cup chopped bella mushrooms
2 cups chopped collard greens or kale
1/4 c chopped celery
3-4 bay leaves
1-2 teaspoons oregano
1-2 tablespoons garlic powder
1 tablespoon onion powder
1-2 teaspoons smoked paprika
1-2 tablespoons olive oil
3-4 cloves fresh garlic
Heat olive oil over medium heat in a medium size stock pot.
Add garlic and onion. Cook until onions are translucent.
Wash greens and chop.
Add mushrooms, celery and beans to pot.
Add greens and cook until slightly wilted.
Add all the ground seasoning and reduce heat.
Add broth, bouillon and bay leaves.
Allow to simmer for 25-30 minutes.