1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 small onion, chopped
1 cup chopped carrots
½ cup chopped bell pepper, any color
1 teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
¼ teaspoon nutmeg
1 cup quinoa, rinsed
6 cups vegetable stock
2 cups fresh collard greens chopped
2 cans (15 ounces each) cannelloni, great northern or navy beans, rinsed and drained, divided
¼ cup chopped olives (I purchase from the olive bar at the market)
1 teaspoon lemon juice
Grated parmesan cheese, for garnish
Heat a stock pot over medium-high heat. Add olive oil, butter, onions, garlic, carrots, peppers and saute, stirring occasionally until vegetables begin to soften. Stir in salt, pepper, nutmeg and quinoa.
Reduce heat to medium and add the vegetable stock and simmer, covered, about 10-minutes.
Add one can of beans to the soup. Mash beans from the second can with a fork until beans resemble a paste. Add bean paste, greens, olives and lemon juice to the pot. Adjust seasonings. Simmer the soup until the collards are tender. Pour into serving bowls and garnish with parmesan, or your favorite cheese.
Serves six to eight.