Spring Greens and Bean Soup

This is a very simple and flavorful soup. Easy to make and healthy, and what can be better than that?

I substituted cranberry beans for lima beans since they were all I had on hand. Nearly any bean would work with this soup, I think. Go crazy!

Spring Greens and Bean Soup
adapted from Bon Appetit, May 2009
serves 8

1 cup dried beans
2 bunches dandelion greens, Swiss chard, or mustard greens (1-1/2 pounds), tough stems removed, leaves cut into 2 inch pieces
3 tablespoons olive oil
2 celery stalks, chopped
2 carrots, chopped
1 large onion, chopped
8 cups chicken broth
1 14.5 oz can diced tomatoes, drained
salt

Soak beans in water overnight.

Drain beans and place in a large pot with enough water to cover them by about two inches. Bring to a boil, then reduce to a simmer until beans are just tender, about 45 minutes. Add the greens and cook until tender, about 4-5 minutes. Drain.

Heat the oil in the same pot and toss in the celery, carrots, and onions. Saute them until the onions are translucent, and then add the broth, tomatoes, beans, and greens. Add salt to taste. Reduce the heat to low and simmer 20 minutes, then cover and let the soup rest for 15 minutes before serving.