Simply Delicious Soup with Clam, Mushroom and Turnip Greens

Peel the turnip greens, keeping only the tenderest leaves and small flowers. Heat 1 clove of garlic and 1 sprig of thyme in a large pan with a veil of oil. Add the clams and cover with a lid to let them open. Remove the clams and filter the remaining cooking water, which you will use for the soup.

Clean the pan and heat some more oil to sauté 1 clove of garlic. Add the mushrooms and sauté for 1 minute. Then add the turnip greens and cannellini beans. Add some of the clam cooking water, followed by the vegetable stock and clams. Bring everything back to a boil and turn off the heat. Add salt and pepper to taste. Slice the baguette loaf and toast the slices in a pan with a drizzle of oil. Serve with the soup.