A thick, hearty Black Sea soup of collard greens, white beans and cornmeal in a buttery tomato broth. Vegetarian, gluten-free and a source of protein.
Ingredients
Instructions
- 1
Wash the collard greens, strip out the thick ribs and finely chop. Finely chop the onion.
- 2
Melt the butter in a pot and cook the onion over medium heat for 5 minutes. Add the tomato paste and red pepper flakes and stir for 1 minute.
- 3
Add the collard greens and cook for 5 minutes until wilted.
- 4
Add all but about 200 g of the water, the cooked white beans and the salt. Bring to a boil, cover and simmer on low for 25 minutes.
- 5
Whisk the cornmeal with the remaining cold water until smooth, stir it into the soup and cook for 10 minutes more, stirring occasionally.
- 6
Ladle into bowls and serve hot.
Nutrition
Per serving
| Calories | 135 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 19 g |
| Fat | 5 g |
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