Mustard Green and White Bean Soup

11-1-14

Backyard Produce delivered a new to me veggie in the form of mustard greens. Spent a few days researching how to clean, cook and cut them. I looked at several recipes and came up with this soup which was delicious.

The mustard greens are similar to kale. Be sure to rinse them well, very gritty! I stripped the leaves off the stalks and chopped them fairly small.

Mustard Green and White Bean Soup

1 bunch mustard greens
1 yellow onion, diced
4 cloves garlic
2 tablespoons olive oil
1 cup of diced ham (I buy boiled ham from the deli, have them thick slice it, then dice and freeze in pint bags)
2 15.5 ounce cans white beans
1 28 ounce can whole peeled plum tomatoes
2 cans chicken broth
1 teaspoon parsley
salt and pepper to taste
red pepper flake
1/2 cup shredded Italian cheese mix

In bottom of soup pot heat olive oil on medium low. Grate in garlic and add onions. Let soften a bit and then add in greens and let them wilt stirring often. 

Once greens have wilted add 1 and 1/2 cans of the chicken broth, 1 can of beans, parsley, salt, pepper, red pepper flake and the ham. Bring to boil, stir occasionally and let simmer over medium heat for 15 minutes. Add tomatoes and simmer another 10 minutes.

In food processor, mix rest of chicken broth and other can of beans. Add to soup, mixing well. Let simmer 5 more minutes, remove from heat and add shredded cheese to top. Stir slightly to help cheese to melt.

Serve with Italian bread and butter

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