So as you can imagine we had a lot of veggies left from our usual box and after a while it gets kinda hard to come up with new ways of using them so that you don’t get bored.  This week I decided to come up with some type of veggie soup with the greens that we had.  I have never had collard greens before and wasn’t quite sure how to cook them after consulting with mom-mom on how she ate them I decided to try a soup.

Then I just looked in my fridge and cabinet to see what I had and basically threw it all together and it seriously turned out delish!  This is so easy to make and is great for the cooler Fall days.  The best part is that you can eat what you want and then I put the rest in individual portions in the freezer so that I can just take it out when I want to eat it and not feel like we have to eat a gallon of soup in one week.

Recipe

1 Can Black Beans

1 Can Diced Tomatoes

2 Cans Veggie Broth

1 Bunch Collard Greens

1/2 Butternut Squash

1/2 Red Onion

1.5 t Minced Garlic

1.5 T Olive Oil

1.5c Whole Grain Pasta

Red Pepper Flakes, Salt, Ground Pepper, Italian Seasoning, & Celery Salt to taste

Steps:

1. Grab a large sauce pot and sauté your onion, garlic, and seasonings with the olive oil

2. Add butternut squash and let cook for a few minutes

3. Add all of your liquids and bring to a boil

4. Add in your chopped collard or green of choice, pick something hardy so that it doesn’t cook into nothing.

5. Reduce the heat to a simmer and let cook for 20 minutes, then add in your pasta and let cook for another 20 minutes. (You could also cook your pasta separately and then add it as you serve the soup)

6. Top with grated parm cheese and enjoy!

xo Meg