White Bean and Collard Soup


Cooking Light

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped yellow onion
  • 3 garlic cloves, minced
  • ½ cup light white wine
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 4 cups finely shredded collard greens (about 6 oz)
  • 2 teaspoons minced fresh thyme
  • 2 14-oz cans chicken broth
  • 1 15.5-oz can Great Northern beans, rinsed and drained

Directions

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. Yields 4 servings.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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