Base & Vegetables

• 2 Tbsp vegetable broth, water, or olive oil (for sautéing aromatics)
• 1 medium white or yellow onion, chopped
• 6 scallions, sliced (green and white parts)
• 4 cloves large fresh garlic, minced (mince 10 minutes before cooking)
• 1 medium jalapeño, minced (optional) (seeded for less heat)
• 5 cups collard greens or kale, stems removed (packed)

Liquids & Beans

• 5 cups vegetable broth or water
• 4 1/2 cups cooked white beans (cannellini or Great Northern) (or 3 (15-oz) cans, drained & rinsed)

Creaminess & Seasoning

• 2/3 cup hemp hearts (or soaked raw cashews/sunflower seeds)
• 2 cups fresh basil leaves (packed; divided if you want some for garnish)
• 2 Tbsp mellow white miso
• 1 1/2 tsp dried marjoram or thyme
• 3/4 tsp mustard powder
• 3/4 tsp long pepper or black pepper
• ~2 Tbsp fresh lemon juice (from 1 lemon)
• 1/2 tsp lemon zest (from 1 lemon)
• salt (to taste)

Optional Protein Boost

• 1 cup frozen shelled edamame, thawed