White Bean Collard and Buckwheat Soup

summit.foodrevolution.org

Vegan, WFPB lover of food! Cave diver, underwater photographer, animal advocate, cytogenetic tech., paralegal, waitress, farm owner, joy-filled lover of Jesus too!

Revitalize your meals with our White Bean, Collard, and Buckwheat Soup, a perfect balance of nutrition and comfort. This soup combines leeks, carrots, celery, mushrooms, white beans, buckwheat, and collard greens into a nutritional powerhouse. Packed with fiber, protein, vitamins A and C, iron, and magnesium, it’s a one-bowl wonder for enhancing your diet and lifestyle. Ready in just 30 minutes, it’s ideal for any night, making healthy eating both effortless and delicious.

2 cups leeks (thinly sliced, white and light green parts only)

1 cup carrots (sliced)

1 cup celery (sliced)

8 ounces mushrooms (sliced, about 2 to 3 cups)

4 medium garlic cloves (minced)

2 tsps fresh sage (minced)

1 tsp dried oregano

½ cup buckwheat (rinsed well)

4 cups vegetable broth (unsalted, preferably homemade)

2 cups water

1 ½ cups white beans (home-cooked or BPA-free canned, drained and rinsed)

2 cups collard greens (destemmed, leaves sliced thinly)

¼ to ½ tsp salt (optional)

¼ tsp ground black pepper (optional)

crushed red pepper flakes (optional, to taste)

4 lemon wedges (for serving)

Note: Ingredients may have been altered from the original.

Directions at summit.foodrevolution.org

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