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Italian-Style Mustard Green and Sweet Potato Soup

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Description

Peppery mustard greens, sweet potato, Prosciutto di Parma and Parmigiano Reggiano make this Italian-style mustard green soup a healthy and delicious addition to your weekly menu. 


Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 big celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 1 small daikon radish (optional), finely chopped
  • 2 garlic cloves, smashed and chopped
  • a few slices of Prosciutto di Parma (I used about 5, but you can add more or less)
  • 1 big bunch of mustard greens (ribs and leaves), finely chopped
  • 1 small to medium sweet potato, cut into small to medium cubes
  • About 2QT chicken or vegetable stock (homemade or store-bought, plant paradox compliant)
  • a few shavings of Parmigiano Reggiano for serving
  • lemon juice and lemon wedges
  • salt and pepper to taste

Instructions

  1. In a soup pot, add a generous quantity of extra virgin olive oil and heat on medium. 
  2. Add the finely chopped onions, carrots, celery, daikon if using and sauté for about 10 minutes or until the vegetables soften and become fragrant. 
  3. Add the garlic and the prosciutto and cook for few more minutes. 
  4. Add the cubed sweet potatoes, stir well and cook for about 5 more minutes, stirring regularly. 
  5. Add the chopped mustard greens, stir well and cook for few more minutes until all the greens are wilted.
  6. Add the chicken stock to the pot, bring to a boil, and simmer until the potatoes are cooked. 
  7. Season with salt and pepper and lemon juice. Serve with shavings of Parmigiano Reggiano.