Serves 6
Best Ingredients Ever
- 1 cup sun-dried tomatoes
- ½ cup unsweetened almond milk
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon diced basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed rosemary
- 1 ½ cups cooked white beans, or 1 (15 ounce) can, no salt added or low sodium, drained
- 1 ½ cups diced tomatoes
- 3 cups veggie broth, no salt
- 1 cup water
- 6 cups chopped collard greens
- 1 tablespoon balsamic vinegar
- ½ teaspoon freshly ground black pepper
- 1 tablespoon seasoning blend
How to Make Your Masterpiece
- Soak the sundried tomatoes in almond milk for one hour to soften. Drain, reserving the milk. Chop tomatoes finely and set aside.
- Heat ⅛ cup water over medium heat. Add onions and garlic and water saute for 5 minutes, until onions are soft. If necessary, add more water to keep from sticking. Stir in sun dried tomatoes, almond milk, basil, oregano and rosemary
- Add the beans, diced tomatoes, veggie broth and water. Bring to a boil. Add the greens, lower heat, and simmer for about 20 minutes.
- Before serving, stir in the vinegar, black better and seasoning.