Recipe information
Total Time
25 minutes
Yield
Servings
Ingredients
1 tablespoon olive oil
1 small white or yellow onion, thinly sliced
1 small fennel bulb, thinly sliced
3 cloves minced garlic
1/2 bunch mustard greens, torn into 1-inch pieces
2 tablespoons grated Parmesan cheese, plus more
1 15-ounce can white beans, such as canellinni
4 cups chicken or vegetable stock
Kosher salt and freshly ground black pepper
Lemon wedges
Preparation
In a large heavy pot, heat olive oil over medium high heat. Add onion and fennel and cook, until fragrant and fennel is softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often, until greens are wilted, about 5 minutes. Add beans and stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors meld and soup is thickened slightly, about 10 minutes. Add Parmesan and adjust seasoning with salt and pepper. Divide among bowls, topping with more Parmesan if desired. Serve with lemon wedges to season.
Nutrition Per Serving
5 servings
1 serving contains: Calories (kcal) 150 Fat (g) 4.5 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 3 Protein (g) 8 Sodium (mg) 680
