(Use saute or brown setting on electric pressure cooker on lowest temperature available.) Add the beans, 2 cups of water or broth, and the remaining seasonings. Taste and add more salt or pepper, if needed. Stir in the beans, chicken stock, crushed tomatoes, diced tomatoes, thyme and bring to a boil. Great Northern beans, chopped yellow onion, white wine, garlic, and fresh thyme give this soup incredible flavor. Simmer for at least 20 minutes to allow flavors to combine. Add the collard greens and the sherry vinegar and continue to cook until the collard greens are wilted and soft. White Bean and Collard Soup with Ham is comfort food in a bowl. Reduce the heat to medium-low heat and simmer uncovered for about 10 minutes. Serve with cornbread for a delicious cold weather southern meal. The white beans turn this soup into a hearty meal. They give the broth such an amazing flavor. For a weeknight supper, serve with slices of crusty bread spread with goat cheese. 1 bunch collard greens; 1/2 head cabbage; 2 cans small white beans; 1 large onion; 3 cloves garlic; 2 32 oz cartons stock of choice; 1 tbsp olive oil; 1 tsp red pepper flakes; sea salt and pepper to taste If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.) Collard green soup is a wonderful way to prepare these nutrition-rich winter greens. The collard greens are what makes this soup so delicious. So many great flavors come together to make this soup.

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