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White Bean and Collard Greens Soup

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.

Cooking Light MARCH 2007

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

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.

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
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White Bean and Collard Greens Soup recipe

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