- 1 cup dried giant lima beans
- 1 large red onion
- 1 leek , white part only
- 2 cups fat-free, reduced-sodium chicken broth or vegetable broth salt and freshly ground black pepper
- 2 cups baby spinach, packed
- 1/3 cups crumbled feta cheese, for garnish
- 4 tsps extra-virgin olive oil, optional for garnish
1. Soak the beans in cold water until their skins are wrinkled and most of the beans have split open, 2 to 4 hours. Drain the beans.
2. Place the beans in a small Dutch oven or deep, heavy saucepan. Add the onion, leek , and broth. Pour in 2 cups of cold water. Bring to a boil over high heat. Reduce the heat, cover, and simmer until the beans are soft, about 1 hour. Season the soup to taste with salt and pepper.
3. Off the heat, using an immersion blender, whirl until half the beans are pureed. Or puree half the soup in a blender and pour the pureed soup back into the pot. At this point, the soup may be cooled and refrigerated up to 4 days.
4. To serve, heat the soup until it is almost boiling. Mix in the spinach until it wilts, 3 to 4 minutes. Divide the soup among 4 bowls. Spoon 1 tbsp of the feta cheese into the center of each bowl. If using, drizzle 1 tsp of the oil over the soup.
Serves: 4
Source: 12 best Foods Cookbook, Dana Jacobi, Rodale
