Dandelion and Lima Bean Soup
A creamy, delicious lima bean soup
Servings: 4
Ingredients
- 1 bunch dandelion greens (leaves from about four plants), roughly chopped
- ¾ cup lima beans , soaked and sprouted, then cooked until tender
- 1 medium yellow onion , chopped
- 4 cloves garlic , minced
- 1 tablespoon ground black pepper
- Salt to taste
- 1 tablespoon extra virgin olive oil
Instructions
- Heat the olive oil in a saucepan. Add the onions and garlic and stir over a medium-low flame until the onions are translucent.
- Add some ground black pepper and salt. Stir in.
- Now add the dandelion greens and stir in. Let them cook a few minutes until quite tender. This won't take long.
- Add the lima beans and some water, if the soup is too thick. Let the soup come to a boil, then lower the heat and let it simmer for another 10 minutes.
- Turn off the heat. Once the soup is cool enough, puree in a blender or with a hand-blender.
- Check seasoning and add more salt and pepper if needed. Drizzle in some extra-virgin olive oil or pistou.
- Serve hot with rolls or any chunky bread.