White Bean and Collard Greens Soup

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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

March 2007