Wednesday, December 1, 2010

Mustard Greens and White Beans Soup

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Thanksgiving was, as usual, full of fun and good food -- turkey, pizza, chicken wings, stuffing, mashed potatoes, and PIES. Lots and lots of PIIIIIIEEEEES. I regret nothing and I still don't. But I do feel a little bit guilty for pigging out. On our way back home, I declared: "I'm going to make the healthiest dinner EVER tonight!" And this greens and beans soup is it. I know it doesn't look like much, but it has lots of healthy fiber from the greens and protein from the beans. It's both filling and delicious. I think of it as my atonement for being very very naughty over the Thanksgiving weekend.

You'll need:
  • 1 bunch of mustard greens (or collard greens, chard or kale. Mustard greens just struck my fancy that day), thoroughly cleaned and chopped into long strips
  • 1 cup of dried white beans or cannellini beans (do not substitute with canned beans)
  • 6 cups of vegetable stock
  • 3 ounces of vegetarian ham or extra firm tofu, medium diced
  • 1 medium sweet onion, medium diced
  • 3 sprigs of fresh thyme, minced
  • 1 sprig of fresh oregano, minced
  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • salt and pepper to taste
Begin by soaking dried beans in water for at least 4 hours.

In a large pot, saute diced onion in olive oil until softened, about 8 minutes. Add garlic, thyme, oregano and diced vegetarian ham. Continue stirring until fragrant, about 2 to 5 minutes. Add beans and vegetable stock. Season with salt. Bring liquid to boil. Reduce to simmer and cover for 45 minutes, stirring occasionally. Add greens and simmer for another 25 minutes. Greens should turn to dark green and beans should be soft. Adjust seasoning and serve with bread on the side.

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