This is an oldie but a goodie…filed away in my “Suz’s Recipes” document that I’ve been creating for as long as I’ve been cooking. So old that I can’t even recall where it’s from, so apologies if I’m not giving credit where it’s due! It’s a super basic recipe but really yummy, healthy and soul satisfying!

2 teaspoons olive oil
1 cup diced onion
1 carrot, diced
2 cloves garlic, minced
8 oz baked ham, diced (optional)
1 teaspoon dried thyme
2 bay leaves
2 19-oz cans white beans rinsed and drained
2 -3 cups reduced sodium chicken broth
2 cups chopped fresh kale (or mustard greens or spinach)
Ground black pepper
Parmesan or Romano cheese


Heat oil in a large saucepan over medium heat. Add onion, carrot and garlic and sauté 3 minutes, until soft. Add ham and cook 2 minutes.

Stir in thyme, bay leaves, beans and broth. Bring mixture to a boil.

Reduce heat, partially cover and simmer for 20 minutes. Remove and discard bay leaves.

Add mustard greens and simmer 1 minute, until greens wilt. Remove from heat and season to taste with black pepper.

Ladle soup into bowls and top with a sprinkle of cheese. Serve with a rustic whole-wheat bread for dipping.