Spring Greens and Lima Bean Soup
Post date
Sunday, December 27, 2009 - 20:47
Source of Recipe
Bon Appétit | May 2009
Serves/Makes/Yields
8
Recipe Description
This light and satisfying soup highlights the earthy flavor of the greens.
Ingredients
1 cup dried large lima beans
2 bunches dandelion greens, Swiss chard, or mustard greens (1 1/2 pounds total), tough bottom stems removed, leaves cut into 2-inch pieces
4 tablespoons extra-virgin olive oil, divided
2 celery stalks, finely chopped
2 carrots, peeled, finely chopped
1 large onion, finely chopped
8 cups low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice, drained
1/2 cup freshly grated Parmesan cheese
Preparation
- Place beans in large bowl.
- Pour enough cold water over to cover; let soak overnight.
- Drain beans; place in heavy large pot and add enough water to cover by 2 inches.
- Bring to boil.
- Reduce heat to medium-low and simmer until beans are just tender, about 45 minutes.
- Add greens to pot; cook until tender, 4 to 5 minutes.
- Drain; set aside.
- Heat 3 tablespoons oil in same pot over medium heat.
- Add celery, carrots, and onion.
- Sauté until onion is translucent, about 6 minutes.
- Add broth, tomatoes, and bean mixture.
- Reduce heat to low.
- Simmer 20 minutes to allow flavors to blend.
- Cover and let soup rest 15 minutes.
- Ladle soup into bowls.
- Sprinkle with cheese and drizzle with remaining 1 tablespoon oil.
Type of Meal