Levi Brown
Hands-On Time
35 Mins
Total Time
35 Mins
Yield
4

Think of this soup as a modern take on homemade minestrone. A lot of the main ingredients are there, but sweet potatoes are swapped in for pasta, smoked paprika adds a lovely layer of warm flavor, and mustard greens are stirred in. Unlike other greens that sometimes lose their flavor when they’re simmered into soups, mustard greens maintain some of their pleasant bite. This soup also freezes well, so go ahead and make some for later. To make those beautiful ribbons of Parmesan cheese that top the soup, drag a y-shaped peeler along the length of the block of cheese.

How to Make It

Step 1

Cook onion, garlic, and paprika in olive oil in a pot over medium. Cook until tender, about 5 minutes. Add carrots, celery, sweet potato, salt, and pepper; cook until softened, about 5 minutes. Add mustard greens, tomatoes, and chicken broth; simmer 25 minutes.

Step 2

Serve topped with parmesan.

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Ratings & Reviews

/5
Reviews
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