Contents of your meal kit:
mirepoix (onion, carrot, celery)
smoky tomato stock base
bay leaf & thyme sprigs
fingerling potatoes
white beans
mustard greens
lemon
manchego cheese
Cookware needed: large saucepan or stockpot with a lid
Finishing steps:
- Heat a small amount of oil in a saucepan or stockpot over medium heat. When oil is hot, sauté mirepoix for 3-5 minutes or until softened.
- Add smoky tomato stock base and water (see note). Drop thyme and bay leaf into the broth, increase heat, and bring to a boil.
- While waiting for the broth to boil, slice fingerling potatoes crosswise into ¼-inch thick coins. When the water is boiling add potatoes, reduce heat to simmer, cover and set a timer for 10 minutes.
- Meanwhile, rinse and drain white beans. Set aside.
- After 10 minutes, check potatoes. When the potatoes are tender, remove bay leaf and thyme sprigs. Add white beans and mustard greens to the soup. Cover and simmer about 5 minutes or until greens are tender and beans are heated through.
- To thicken the soup, use the back of a spoon or potato masher to crush some of the beans and potatoes.
- Before serving stir a big squeeze of lemon juice into the soup. Taste and add salt & pepper as needed.
- Ladle soup into bowls and top with manchego cheese, and a drizzle of olive oil.
Note:
- When the recipe calls for water, add: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.
- Adding an acidic element (like lemon juice or vinegar) to a dish before seasoning is a great way to brighten the flavor. In turn, you’ll end up needing less salt overall.