A light, warm and hearty winter soup. Add a bit of yellow corn or a large can of hominy for even more flavor and texture. Bread is a must!!!
Course: Main Dish
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 5 servings
1 tablespoon olive oil
1 cup yellow onion finely chopped
2 medium carrots diced
3 cloves garlic minced
1/2 cup pinot grigio or other light white wine
1/2 teaspoon black pepper freshly ground
1/4 teaspoon salt
4 cups collard greens finely shredded (or kale)
2 teaspoons fresh thyme minced
2 14-ounce cans chicken broth/stock fat-free & less-sodium
1 15-ounce can Great Northern beans rinsed and drained (or black eye peas, pinto bean, kidney beans, etc)
Heat oil in a Dutch oven over medium-high heat.
Add onion and carrot; sauté for 5 minutes or until vegetables are tender.
Add garlic and saute 1 minute longer.
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.
RECIPE NOTES: Nutrition information (without subsitutions): Calories 139, Fat 4g, Protein 7.6g, Carbohydrate 19.6g,, Fiber 5.5g, Sodium 388mg, Calcium 111mg