Tuscan Cannellini Bean Soup with a Chiffonade of Collard Greens

This recipe is one of my favorites adapted from the Eat to Live Cookbook.

Tuscan Cannellini Bean Soup with a Chiffonade of Collard Greens

1 c unsulfered dried tomatoes in oil

1/2 c unsweetened almond milk

1 c finely chopped onions

2 cloves garlic, minced

1 T fresh oregano

1 T fresh rosemary

1 1/2 c cooked cannellini beans (or 1 15-oz can)

1 1/2 c diced tomatoes, fresh or canned

1 1/2 c low sodium tomato puree

3 c low sodium vegetable broth

1 c water

No-salt seasoning blend, adjusted to taste, or 1 T Dr. Fuhrman's Matozest

6 c collard greens, cut chiffonade (very thinly sliced)

2 T champagne vinegar

1/2 tsp freshly ground black pepper

2 T fresh basil

Thyme, for garnish

Water-sautee onions and garlic in a large pot. Add sundried tomatoes, onions, garlic, oregano, rosemary, cannellini beans, diced tomatoes, tomato puree, low sodium vegetable broth, and seasoning. Simmer for 20 minutes. 3-5 minutes before serving stir in the collard greens, vinegar, black pepper, almond milk, and fresh basil.