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.

Anna Painter
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Serve topped with parmesan.

Nutrition Facts

220.5 calories; fat 8.6g; saturated fat 1g; protein 10.4g; carbohydrates 30.4g; fiber 11g; sugars 11.3g; cholesterolmg; iron 5.3mg; sodium 2201.9mg; calcium 317mg.