In a large saucepan, cook the bacon over moderately high heat until crisp. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat and return the saucepan to moderately high heat. Add the mustard greens, minced garlic and crushed red pepper and season with salt and black pepper. Cooking, stirring until the greens wilt.
Meanwhile, in a blender or food processor, puree half of the beans with the chicken stock until smooth. Add the pureed and whole beans, bacon and water to the saucepan and bring to a boil. Reduce the heat to moderately low and cook about 10 minutes.
Meanwhile, in a small skillet, cook the crushed garlic in the oil over moderate heat until golden and discard the garlic. Drizzle the soup with the garlic oil and sprinkle with the parmesan cheese.
Copyright 2013 MSNewsNow. All rights reserved.