Easy: White Bean and Mustard Greens Soup

This is a no-brainer on a cold autumn evening. I’d been standing in line to check out at Whole Foods when the woman in front of me plopped nearly 10 glorious looking bunches of bright, fresh mustard greens on the belt. I asked her what in the world she was going to do with so much of it. She told me that it was going to be an important part of the Thanksgiving feast at her house, and that her family just loved them.

We shared our experiences about cooking ‘greens’ and found that we had a lot in common. But I wasn’t going to let those greens get away. I told the cashier to ring up two bunches and that I’d grab them on the way out to the car.

Done.

Normally, I just braise them with some smoked turkey meat but tonight soup just sounded a whole lot better.

This is what I came up with, which is sort of a riff on a Tuscan soup I’ve had elsewhere. The nutrition value of mustard greens and beans if off the charts. And since it’s a lot of fiber and whole goodness, it fills you up without a lot of calories or nasty fats. And you just can’t beat the yum factor.

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