Soup of Canellinni Beans, Fennel, and Mustard Greens

Soup of Canellinni Beans, Fennel, and Mustard Greens

• 1 white onion, thinly sliced
• 1 fennel bulb, thinly sliced
• 3 cloves garlic, minced 
• 1/2 bunch mustard greens, torn into bite sized pieces
• 15-ounce can of canellinni beans, drained
• 4 cups low-sodium chicken stock
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 4 tablespoons parmesan cheese, grated and divided
• 1/2 a lemon, cut into wedges

1. In a large heavy stock or soup pot heat the olive oil over medium-high heat. Add the onion and fennel and cook until the fennel is softened, about 7–8 minutes.
2. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often, until greens are wilted, about 5 minutes.
3. Add the beans and chicken stock and bring to a boil. Reduce heat and simmer gently, being careful not to mash the beans, for 10 minutes.
4. Add half of the parmesan cheese and season with salt and pepper to taste.
5. Divide among bowls, top with a pinch of parmesan. Serve with lemon wedges.