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FareShare Gazette Recipes -- December 2006 - W's


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White Bean Soup with Mustard Greens - Veggie version

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* 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

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.

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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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