1 onion, finely diced 2 tablespoons butter or olive oil 1 leek, white part only, chopped 1 stalk celery, diced 1 large carrot, chopped into small pieces 1 large baking potato, peeled and chopped 1/3 cup chopped parsley and celery leaves, mixed 2 bay leaves 7 cups chicken broth, divided 4 cups mustard greens, stems removed, chopped Salt 3 cups spinach leaves, stemmed and finely chopped 2 cups arugula leaves, stemmed and chopped Freshly ground pepper

Step 1 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.

Step 2 Add the rest of the stock, bring to a boil, then simmer, covered, until the mustard is tender and mild, 25 to 35 minutes.

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

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