Instructions: 1.To prepare greens, strip leaves from each stem. Submerge leaves in a sink full of cold water, swirl gently, then allow to rest briefly on the surface before lifting out of water to drain. Repeat with fresh water until no dirt remains in bottom of sink. Stack leaves in piles and chop into bite-sized pieces.

2. In a 2 or 3 quart saucepan or deep skillet, combine greens with thyme, onion, celery, carrots, mushrooms, beans and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer until greens are tender, about 10 to 20 minutes depending on greens. Season to taste with salt or miso and pepper. Dissolve miso first in a small bowl of the hot soup liquid before adding to the soup. Stir in lemon juice. Simmer 5 to 10 minutes.

Variation1: Puree half the beans before adding to soup for a creamier consistency.

Notes: TIME: PREP 20 minutes COOK 10 to 20 minutes.
*Note: Substitute 3 tablespoons mellow white miso (for the 3/4 teaspoon salt). Beans, greens,

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