I’ve been making a Spring Greens and Lima Bean Soup recipe from Epicurious for years. There’s nothing quite like it. The flavors and textures in this soup compliment each other so well from the umami of the chicken broth and tomato combination to the texture of the swiss chard and little bites of carrots and celery. When I have time, I prefer to go by the original Epicurious recipe and utilize dried heirloom lima beans. When I’ve forgotten to soak my beans overnight, I’ve made them a little faster with a quick boil and allow them to sit for an hour. But what about when I want this delicious soup in less than 45 minutes with little preparation or planning ahead? Below is my cheat to the original recipe.
Spring Greens and Lima Bean Soup
2 15-oz cans 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
Heat 3 tablespoons oil over medium heat. Add celery, carrots, and onion. Sauté until onion is translucent, about 6 minutes. Add broth and tomatoes. Reduce heat to low and simmer for 15 minutes. Add chard and beans and simmer for 5 more minutes to allow flavors to blend. Season to taste with salt and pepper, cover and let soup rest 15 minutes. Ladle soup into bowls. Sprinkle with cheese and drizzle with remaining 1 tablespoon oil. Serve with a side of crusty bread, drizzled on both sides with olive oil and toasted under the broiler for 3-5 minutes.