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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 26%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.6g
  • Carbohydrate: 19.6g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 388mg
  • Calcium: 111mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Bean and Collard Greens Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy