Dr. Padma Garvey
Mrs. DeDonato's Lima Bean and Spinach Soup
Two cups of dried lima beans
One large box of spinach or Swiss chard
8-10 cloves of garlic, finely diced
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.