• 1 small yellow onion, minced
• 1/2 cup organic low-sodium vegetable broth, divided
• 1 medium zucchini, chopped
• 1 cup WP Rawl Farms® Collard Greens
  
• 1 green bell pepper, chopped
• 1 14.5 ounce can fire roasted diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, divided
• 1 teaspoon sea salt 
• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1 16-ounce can great northern beans
• 1 ripe avocado, sliced

In a medium saucepan over medium heat, sauté onion in half of broth until translucent. Add zucchini, collards, bell pepper, tomatoes, tomato paste, and remaining broth, and sauté for another 2-3 minutes. Add garlic, lime juice, three quarters of the cilantro, chopped (leave remaining leaves whole), salt, chili powder, and cumin. Quickly bring to a boil, then reduce to a simmer and stir occasionally for 15 minutes. Stir in beans to heat through. Just before serving garnish with cilantro and avocado.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.