White Bean Soup with Mustard Greens and Parmesan Cheese


  • ½ bunch mustard greens, cut into 1-inch pieces
  • 1 15-ounce can white beans
  • 1 tablespoon olive oil
  • 1 small white or yellow onion, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 2 tablespoons grated Parmesan cheese
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable stock
  • Kosher salt and ground black pepper
  • Lemon wedges


In a large pot, heat olive oil over medium heat. Add fennel and onion. Cook until fragrant and fennel is softened, about 7-8 minutes. Add mustard greens and garlic and season with salt and pepper. Cook, stirring often, for about 5 minutes. Add beans and chicken or vegetable stock and bring to a boil. Reduce heat to medium and simmer until soup is thickened, about 10 minutes. Add Parmesan and salt and pepper to taste. Top bowls of soup with more Parmesan if desired. Serve with lemon wedges for seasoning.