7.5 cups of vegetable broth
1 large onion, finely chopped
3 stalks of salted celery, finely chopped
2 medium-sized carrots, peeled and chopped
2 large potatoes, peeled and chopped (such as Agata or Monalisa type)
200g white bean, cut into diagonal strips
2 cups cooked white kidney beans, drained and rinsed
4 Japanese mustard greens leaves, cut into thin slices
Salt and black pepper to taste
Fresh parsley leaves for garnish
7.5 cups of vegetable broth
1 large onion, finely chopped
3 stalks of salted celery, finely chopped
2 medium-sized carrots, peeled and chopped
2 large potatoes, peeled and chopped (such as Agata or Monalisa type)
200g white bean, cut into diagonal strips
2 cups cooked white kidney beans, drained and rinsed
4 Japanese mustard greens leaves, cut into thin slices
Salt and black pepper to taste
Fresh parsley leaves for garnish
In a large pot, bring the broth, onion, celery, and carrots to medium heat
Simmer for 10 minutes
Add the potatoes and white bean
Continue to simmer for another 10 minutes or until the vegetables are tender
Add the cooked kidney beans and mustard greens
Let it simmer
Season with salt and black pepper to taste
Garnish with parsley
Optional: Serve with bread and grated Parmesan cheese.
