Make the soup base by sautéing the onions and garlic in about 4 tbsp of vegetable broth. Sauté until the onions are soft. Then add in the celery and carrots, and spices.
Once this is sautéd, you can throw the rest of the ingredients into an instant pot and put it on ‘pressure’ mode for about 12 minutes.
If you are not using an instant pot, transfer the sautéd veggies into a stock pot, and add the broth. Follow with collards, parsley, potatoes, oregano, thyme, and sage. Let this cook for about 15 - 20 minutes. Then add the white beans and let the soup simmer for another 30 minutes or until the potatoes are done.
Add sea salt if using, and finish off with lemon juice to serve.
How to use this soup if you are sick
This soup is highly medicinal with the addition of collard stems, garlic, thyme, oregano, and sage. If you are sick and want a healing soup, omit the beans.