White Bean and Collard Greens Soup |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
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From Cooking Light, March 2007 Ingredients:
1 tablespoon olive oil |
1 cup finely chopped yellow onion |
3 garlic cloves, minced |
1/2 cup pinot grigio wine (drink the rest of the bottle with the soup!) or 1/2 cup other light white wine (drink the rest of the bottle with the soup!) |
1/2 teaspoon fresh 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 reduced-sodium fat-free chicken broth or 2 (14 ounce) cans chicken broth |
1 (15 1/2 ounce) can great northern beans, rinsed and drained |
Directions:
1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion and garlic; saute for 5 minutes or until onion is tender.
3. Add wine, pepper, and salt.
4. Reduce heat; simmer 5 minutes or until liquid almost evaporates.
5. Add greens, thyme, and broth.
6. Cover, reduce heat, and simmer 8 minutes or until greens are tender.
7. Add beans; simmer 5 minutes or until thoroughly heated.
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