White Bean and Collard Greens Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1/2 cup pinot grigio wine or 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 chicken broth
• 1 (15 1/2 ounce) can great northern beans, rinsed and drained

Directions

1. 1

   Heat oil in a Dutch oven over medium-high heat.

2. 2

   Add onion and garlic; saute for 5 minutes or until onion is tender.

3. 3

   Add wine, pepper, and salt.

4. 4

   Reduce heat; simmer 5 minutes or until liquid almost evaporates.

5. 5

   Add greens, thyme, and broth.

6. 6

   Cover, reduce heat, and simmer 8 minutes or until greens are tender.

7. 7

   Add beans; simmer 5 minutes or until thoroughly heated.