White Beans And Collard Greens Soup

In effect, by accepting Satan's statement, Eve was calling God a liar, even though she might not have recognized those implications of her action. She accepted Satan as the truth-teller and God as the prevaricator. By partaking of the fruit she was implicitly stating her belief that Satan was more interested in her welfare than God was. Yielding to the temptation implied that she accepted Satan's analysis of the situation instead of God's.

Henry Virkler

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Eat-lf mail, Low fat, Soup, Vegetarian	2	Servings

INGREDIENTS

		Vegetable cooking spray
1/3	lb	Collard greens, prepared as
		directed
1/3	c	Onion, diced
1		Stalk celery, diagonally
		sliced
1		Carrot, cut in 1/4" pieces
		or half-moon slices
2	oz	Sliced fresh mushrooms
1	T	Chopped fresh thyme
1/4	t	Bouquet garni, or more
		Pepper, freshly ground
6	c	Water
4	t	Concentrated soup base
		vegetable
10	oz	Cooked french beans, see
		note
1 1/2	c	Roasted mixed vegetables
		see note
1/4	t	Sea salt, if needed
1	t	Lemon zest
2	t	Chopped fresh cilantro, or
		parsley
1/4	t	Freshly ground black pepper
		to taste

INSTRUCTIONS

Remove spines from about 4 collard leaves. Rinse well. Towel dry. Cut
into long ribbons, about 1-1/4 wide. Stack the ribbons and jullienne.
Spray a large soup pan and lightly brown the raw onion, celery,
carrots, mushrooms and collards. Stir-fry for about 4 to 5 minutes.
Season with thyme, mixed herbs and pepper. Add the water, better than
bouillon or similar soup base, cooked flageolets and mixed vegetables
on hand; preferrably roasted. Heat until almost boiling. Simmer
partially covered, cooking gently for about 30 minutes, and the  liquid
has been reduced by half (or to 3 or 4 cups). Taste and add  salt if
necessary; add more water if desired. Cover, ajar, simmer  another 10
minutes or so. Adjust heat to cook up to another 30  minutes, but t
it's best not to overcook the greens or the beans.  Better to reheat in
the microwave.  Serve two or three bowls of soup and garnish with
finely chopped  lemon zest and cilantro, mixed with freshly ground
black pepper.  REVIEW: This soup resembles Japanese miso in appearance:
clear dark  broth, and slices of greens, mushrooms and carrots. The
beans add  flavor and texture. Very good. The lemon adds a bite and the
cilantro  adds an after glow.  NOTES: Cooked flageolet beans, drained;
alternates are black eyed  peas, navy or northern white beans. Assorted
leftover roasted  vegetables: such as potatoes, red onion, fennel bulb,
carrots chunks,  and/or parsnips with a little white wine and vegetable
broth: covered  in 400F oven for about 30 minutes (stirring and adding
liquid if  necessary after 20 minutes.  resources: >For a similar soup,
see Tuscan White Bean by Jeff Lehr in  Delicious! magazine with
archives at www.newhope.com/public/delicious  >kitPATh mc-PER SERVING:
302CAL, 2.1G fat (6% cff). 10.9g fiber. 14.9g  protein, 58.4g carbs
>Eat-LF Archives at www.reggie.com 1998Feb  Recipe by: Hanneman (1998)
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb
03, 1998

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 492 Calories From Fat: 56 Total Fat: 6.3g Cholesterol: 89.3mg Sodium: 723.7mg Potassium: 1425.6mg Carbohydrates: 62.3g Fiber: 22.1g Sugar: 3.6g Protein: 49.2g