White Bean Soup with Mustard Greens Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tsp. olive oil
2 cups diced onion
6 diced carrot
6 cloves minced garlic
12-16 ounces baked ham, diced
2 tsp. dried thyme
4 bay leaves
3 19 ounce cans white beans, rinsed and drained ( or 4 16 ounce cans)
2 qts. organic, free range chicken broth
4 cups chopped fresh mustard greens
salt and ground black pepper
8 Tbsps. grated Parmesan cheese
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Directions: |
Directions:Heat oil in a large saucepan over medium. Add onion, carrot and garlic and saute 3 minutes, until soft. Stir in thyme and bay leaves, then add beans broth and bring mixture to a boil. Reduce heat, partially cover and simmer 20 minutes. Remove and discard bay leaves.
Add mustard greens and simmer until greens wilt. Remove from heat and season to taste with salt and black pepper.
Ladle soup into bowls and top with Parmesan cheese. |
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: If you haven't tried fresh mustard greens, here's a recipe to acquaint you with them. In it the greens are tossed into soup during the last minute of cooking, adding flavor and color as well as nutrients.
Mustard greens look like kale, but they're more delicately flavored, with a slight hint of (not surprisingly) mustard. Plus they contain as many or more nutrients than kale, including folate. The greens are at their best during Fall and early Winter. When shopping, look for bright green leaves that show no signs of wilting or yellowing. Note: if you can't find mustard greens, use fresh kale.
"Takes very little time and is awesome! Regina
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