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White Bean and Collard Greens Soup

Yield 4 servings (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 139
  • caloriesfromfat 26 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 7.6 g
  • carbohydrate 19.6 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 388 mg
  • calcium 111 mg

How to Make It

  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.