White Bean and Collard Greens Soup

• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 12 cup pinot grigio wine (drink the rest of the bottle with the soup!) or 12 cup other light white wine (drink the rest of the bottle with the soup!)
• 12 teaspoon fresh ground black pepper
• 14 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

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.

olive oil, yellow onion, garlic, grigio wine, ground black pepper, salt, collard greens, thyme, chicken broth, great northern beans

Taken from www.food.com/recipe/white-bean-and-collard-greens-soup-214544 (may not work)