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White Bean Soup with Mustard Greens - Veggie version

A home-style White Bean Soup with Mustard Greens - Veggie version made with Olive Oil, Onion, Carrot, Garlic, and Soy Ham. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 1 cup
• 1
• 2
• 8 oz
• 1 tsp
• 2
• 38 oz
• 29 oz
• 2 cup
• 4 tbsp

Method (preview)

1. 1

   Heat oil in a large saucepan over medium heat.

2. 2

   Add onion, carrot and garlic and saute 3 minutes, until soft.

3. 3

   Add ham and cook 2 minutes.

4. 4

   Stir in thyme and bay leaves, then add beans and broth and bring mixture to a boil.

5. 5

   Reduce heat, partially cover and simmer 20 minutes. Remove and discard bay leaves.

6. 6

   Add mustard greens and simmer 1 minute, until greens wilt. Remove from heat and season to taste with salt and black pepper.

7. 7

   Ladle soup into bowls and top with Parmesan cheese.

8. 8

   Prep time: 10 minutes Cook time: 20 minutes

9. 9

   Recipe by Robin Vitetta-Miller. Source: Shape Magazine, Oct 2003

10. 10

    When shopping, look for bright green leaves that show no signs of wilting or yellowing, and try to use them the same day.

11. 11

    If you haven't tried fresh mustard greens, here's a recipe to acquaint you with them.

12. 12

    Contributed to the FareShare Gazette by Chupa; 31 December 2006. www.fareshare.net