Mustard Green & White Bean Soup

1. 1
   prep · ~30 min

   Cook the white beans.

   If you haven't already, drain the soaked cannellini beans. Place them in a pot, cover with fresh water by 2 inches, and bring to a boil. Reduce heat and simmer until tender but not mushy, about 25-30 minutes. Drain and set aside.

2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add the chopped onion and cook until softened and translucent, about 4-5 minutes.

   3.Stir in the minced garlic and red chili flakes, cooking until fragrant, about 30 seconds.

   TIPDon't let the garlic brown — it turns bitter fast. Keep the heat at medium and stir constantly.
3. 3
   simmer · ~10 min

   Simmer the soup base.

   1.Add the cooked beans and 4 cups of water to the pot. Season with salt.

   2.Bring to a boil, then reduce the heat to a gentle simmer.

   3.Simmer uncovered for 10 minutes to allow the beans to flavor the broth.

   TIPMashing a few beans against the side of the pot with a wooden spoon thickens the broth naturally.
4. 4
   simmer · ~7 min

   Wilt the mustard greens.

   1.Add the chopped mustard greens to the pot in handfuls, stirring as they wilt.

   2.Simmer until the greens are tender but still bright green, about 5-7 minutes.

   3.Remove from heat.

   TIPDon't overcook the greens — a little bite in the stem keeps the soup from tasting flat.
5. 5
   mix · ~1 min

   Finish with black pepper and lemon juice.

   1.Stir in the freshly cracked black pepper and lemon juice.

   2.Taste and adjust salt if needed.
6. 6
   serve

   Ladle into bowls and serve hot.

   Drizzle each bowl with a little extra olive oil if desired. Serve with crusty bread for a complete meal.

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