White Bean and Collard Greens Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Collard green soup is a wonderful way to prepare these nutrition-rich winter greens. Great Northern beans, chopped yellow onion, white wine, garlic, and fresh thyme give this soup incredible flavor. For a weeknight supper, serve with slices of crusty bread spread with goat cheese. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped yellow onion |
3 garlic cloves, minced |
1/2 cup pinot grigio or other light white wine |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
4 cups finely shredded collard greens (about 6 ounces) |
2 teaspoons minced fresh thyme |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (15.5-ounce) can great northern beans, rinsed and drained |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onion is tender. Add wine, pepper, and salt. Reduce heat; simmer 5 minutes or until liquid almost evaporates. Add greens, thyme, and broth. Cover, reduce heat, and simmer 8 minutes or until greens are tender. Add beans; simmer 5 minutes or until thoroughly heated.
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