Spring Greens and Lima Bean Soup

Name: Spring Greens and Lima Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 411 grams diced tomatoes in juice, drained; 2 carrots, peeled, finely chopped; 2 celery stalks, finely chopped; 237 milliliters dried large lima beans; 2 liters low-salt chicken broth; 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 Tbsps extra-virgin olive oil, divided; 1 large onion, finely chopped; 118 milliliters freshly grated Parmesan cheese

Spring Greens and Lima Bean Soup is a gluten free recipe with 8 servings. One serving contains 229 calories, 13g of protein, and 10g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Autumn. If you have parmesan cheese, olive oil, celery stalks, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive main course.

Instructions

Place beans in large bowl.

Ingredients you will need

Beans

Equipment you will use

Bowl

Pour enoughcold water over to cover; let soak overnight.

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Water

Drain beans; place in heavy largepot and add enough water to cover by2 inches. Bring to boil. Reduce heat tomedium-low and simmer until beans arejust tender, about 45 minutes.

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Beans

Water

Add greensto pot; cook until tender, 4 to 5 minutes.

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Pot

Drain; set aside.

Heat 3 tablespoons oil in same potover medium heat.

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Cooking Oil

Add celery, carrots,and onion. Sauté until onion is translucent,about 6 minutes.

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Carrot

Celery

Onion

Add broth, tomatoes, andbean mixture. Reduce heat to low. Simmer20 minutes to allow flavors to blend. Coverand let soup rest 15 minutes. Ladle soupinto bowls.

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Tomato