Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 4

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.

Recipe by Cooking Light March 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

139 calories; calories from fat 26%; fat 4g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.6g; protein 7.6g; carbohydrates 19.6g; fiber 5.5g; cholesterol 0mg; iron 1.7mg; sodium 388mg; calcium 111mg.
Advertisement
Advertisement