Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 medium leek (white and pale green parts only), thinly sliced
• 2 teaspoons dried thyme
• 4 cups canned vegetable broth
• 4 cups sliced mustard greens (about 1/2 bunch)
• 2 cups thinly sliced green cabbage
• 3/4 teaspoon (about) hot pepper sauce (such as Tabasco)
• 1 cup purchased seasoned croutons
• 3/4 cup grated Romano cheese (about 2 1/2 ounces)

Instructions

1. Melt butter in heavy medium saucepan over medium-high heat. Add leek and thyme. Sauté until leek begins to soften, about 3 minutes. Add broth, mustard greens and cabbage; bring to boil. Reduce heat to medium; simmer until all vegetables are tender, about 10 minutes. Season with hot pepper sauce, salt and pepper.
2. Ladle soup into deep bowls. Top with croutons and cheese and serve.