Recipes Included On This Page White Bean Soup with Mustard Greens - Veggie version Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Bean Soup with Mustard Greens - Veggie version Recipe By : Shape Magazine, Oct 2003 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup diced onion 1 carrot -- diced 2 garlic cloves -- minced 8 ounces soy ham -- diced 1 teaspoon dried thyme 2 bay leaves 38 ounces white beans -- rinsed and drained (2 cans) 29 ounces reduced-sodium broth -- (2 cans) 2 cups chopped fresh mustard greens Salt and ground black pepper 4 tablespoons grated Parmesan cheese Heat oil in a large saucepan over medium heat. Add onion, carrot and garlic and sauté 3 minutes, until soft. Add ham and cook 2 minutes. Stir in thyme and bay leaves, then add beans and 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 1 minute, until greens wilt. Remove from heat and season to taste with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese. Serves 4 Prep time: 10 minutes Cook time: 20 minutes Recipe by Robin Vitetta-Miller. Source: Shape Magazine, Oct 2003 Formatted by Chupa Babi in MC: 10.25.06 Mustard greens look like kale, but they're more delicately flavored, with a slight hint of (not surprisingly) mustard. Plus, they contain as many as or more nutrients than kale, including folate. The greens are at their best during fall and early winter and can be used the same way as fresh spinach (raw in salads, steamed in the microwave, sauteed in olive oil and garlic). When shopping, look for bright green leaves that show no signs of wilting or yellowing, and try to use them the same day. 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. Note: If you can't find mustard greens, use fresh kale instead. Contributed to the FareShare Gazette by Chupa; 31 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 966 Calories; 6g Fat (5.6% calories from fat); 66g Protein; 169g Carbohydrate; 42g Dietary Fiber; 4mg Cholesterol; 144mg Sodium. Exchanges: 11 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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