Spring Greens and Lima Bean Soup

Ingredients for Spring Greens and Lima Bean Soup

• 1 cup dried large lima beans

• 2 bunches dandelion greens, Swiss chard, or mustard greens (675g 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

• 1925ml low-salt chicken broth

• 1 14 1/60g can diced tomatoes in juice, drained

• 120ml freshly grated Parmesan cheese

How to make Spring Greens and Lima Bean Soup

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 flavours to blend. Cover and let soup rest 15 minutes. Ladle soup into bowls. Sprinkle with cheese and drizzle with remaining 1 tablespoon oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.