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.
1 (15.5-ounce) can Great Northern beans, rinsed and drained
How to Make It
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.
This is very nice. I used only a cup of broth so that it would be more like a braise than a soup. Also used a teaspoon of bacon dripping instead of healthy olive oil--but a little bit doesn't hurt! And I added some sun-dried tomatoes and just a dash of tomato paste. Really good for a lunch with some crusty bread.
My husband and like this soup but at 139 cal. And 7.6g of protein it is a bit light for dinner. Be sure to have the bread and goat cheese to flesh it out. We had zucchini ove chips, cooking with it, yummy.
This is a filling, hearty soup. I used dried thyme instead of fresh and added some chopped cooked chicken breast to my boyfriend's portion of soup. Simple to make and tasty. I served it alongside French bread spread with goat cheese. I will make this soup again.
Really good and filling soup. I added chopped green peppers and celery to the garlic & onion mix some portobello mushrooms when i added the beans and i used both mustard greens and collard greens and i turned to be and amazing soup. My husband loved it, definitively will make it again
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!