Bean soup with mustard greens (or not...)

At the conclusion of a big project this spring, Mary from the United Way gave all involved packets of seeds. I chose mustard greens. I'd never grown, nor eaten them before... but, tonight I noticed that the greens had gotten to big for salad. So... found out this was good. It's similar to the winter bean soup recipe, but way faster.

2 tsps olive oil
1 cup diced onion
1 carrot, diced
2 cloves garlic, minced
1/2 lb ham, diced
1 tsp thyme
2 bay leaves
2 19-ounce cans great northern beans, rinsed and drained
29 ounces of chicken broth (2 cans)
2 cups chopped fresh mustard greens (optional)
salt and pepper

Heat oil in a stock pot over medium heat. Add onion, carrot and garlic. Saute 3 minutes until soft. Add ham and cook for two minutes. Stir in thyme and bay leaves, then add beans and broth. Bring mixture to a boil. Reduce heat, partially cover and simmer 20 minutes. Remove and discard bay leaves.

Add mustard greens and simmer 1 mintue, until greens wilt. Remove from heat, and sesason with salt and pepper.