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You will also need cheesecloth and kitchen twine for this recipe.
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1. Wash and drain the carrot, celery, mustard greens, parsley and thyme. Cut carrot and celery into 1 inch pieces. Tear mustard greens off of stem and into bite sized pieces. Finely chop parsley and set it aside for garnish. Peel onion and cut into quarters. Strain and rinse the canned navy beans.
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2. Add thyme, peppercorns and bay leaf into a square of cheesecloth, bundle it up and tie tightly with string to seal the bundle.
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3. In a large pot add the oil and turn heat to high. Add carrots, onion and celery. Cook until fragrant, about 2 minutes.
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4. Add the water, cheesecloth packet, bouillon cube, red pepper flakes and garlic powder. Bring to a boil and then simmer for for about 15 minutes.
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7. Carefully pour the soup into another pot or large bowl through a colander to strain out all of the solid items. Put it back into the pot, bring back to a boil and add tortellini. Cook for 3-4 minutes or until tender.
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6. Add navy beans and mustard greens and cook until tender for about 4 minutes. Add salt and pepper to taste.
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7. Top with parsley and grated Parmesan cheese. Enjoy!
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Adapted from Plated Dish.
