Dr. Padma Garvey

Mrs. DeDonato's Lima Bean and Spinach Soup





Ingredients:


Two cups of dried lima beans

One large box of spinach or Swiss chard

8-10 cloves of garlic, finely diced

olive oil

salt and pepper to taste

Optional: one diced onion

               four celery stalks, diced




Soak the dried beans in water overnight

You can remove the skins if you like or leave them on

Cook the beans in a large pot of water (about 12 cups) until they are very soft.


(Alternatively, I placed the dried, unsoaked beans in my pressure cooker for 30 minutes.)


In a sauté pan, heat one teaspoon of olive oil.  Add the garlic,the greans, onions and celery.  Let them cook down and then add to the large pot with the lima beans.  Let cook for another 30 minutes.  Add salt and pepper to taste.