White Bean and Collard Greens Soup

From Cooking Light, March 2007

• Ready In: 43 mins
• Serves: 4

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 1/2ounce) 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.