Greek White Bean Soup

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Greek White Bean Soup

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1 cup dried giant lima beans

1 large red onion, chopped

1 leek, white part only

2 cups vegetable broth

salt and freshly ground black pepper

2 cups baby spinach, packed

1/3 cup crumbled feta cheese, for garnish

4 teaspoons extra-virgin olive oil, optional, for garnish

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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.

Place the beans in a small Dutch oven or deep, heavy saucepan. Add the onion,

leek, and broth. Pour in 2 cups 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.

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.

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 tablespoon of the

feta cheese into the center of each bowl. If using, drizzle 1 teaspoon of the

oil over the soup. Yields 4 servings.

 

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