White Bean and Collard Greens Soup

• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1/2 cup pinot grigio or other light white wine
• 1/2 teaspoon freshly 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 fat-free, less-sodium chicken broth
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained

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.