Place dried beans in a pressure cooker, add water to cover 2 inches above the beans, bring to a boil, remove from heat, and let soak for 1 hour.
After an hour secure lid and bring to a steam over high heat. Then reduce heat to medium and cook for 30 minutes. Depressurize, drain reserving 1/2 cup of the bean water and setting aside the drained beans. Skip these first 2 steps if using canned beans and just drain the canned beans and set them aside.
Heat olive oil in a pressure cooker or large pot over medium high heat. Once hot add onion slices. After about 2 minutes add the garlic. After another minute add the collards and chard. Stir occasionally as you are sautéing these veggies. After another minute add the vegetable broth, turmeric, and pepper. If using dried beans add the reserved bean water. If using canned beans add an extra 1/2 cup of vegetable broth. Also if using canned beans add now. If using a pressure cooker, secure the lid and bring to a steam over high heat. Once steaming, reduce heat to medium, cook for 3 minutes, and depressurize . If using a pot, bring to a boil over high heat. Then reduce heat to medium high, and simmer for about 15-20 minutes, till the veggies are soft and cooked. If using dried beans, add the cooked beans now.
Season with salt and lemon zest. Divid soup among bowls, top with parmesan if you'd like, serve, and enjoy!
5 servings