Pot herb soup (mustard greens, spinach, arugula)

Time 2 hours 20 minutes
Yields Serves 6 to 8
Pot herb soup (mustard greens, spinach, arugula)
(Annie Wells / Los Angeles Times)

In a large, wide soup pot, cook the onion in the oil over high heat for about a minute. Add the leek, celery, carrot, potato, parsley mixture and bay leaves. Turn the heat to medium and cook, stirring frequently, for 5 minutes. Add 1 cup of the broth and the mustard greens, toss with 2 teaspoons of salt and cook, covered, until the greens have wilted down, about 5 to 7 minutes.


Add the rest of the stock, bring to a boil, then simmer, covered, until the mustard is tender and mild, 25 to 35 minutes.


Add the spinach and arugula and cook until tender and bright green, about 3 to 5 minutes. Taste for salt and season with pepper.

Simmer some potato gnocchi in the soup just before serving. The tender mouthfuls of potato are so nice with the greens. Or serve this with garlic-rubbed croutons floating in the soup.

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