Lima Bean Soup
Author: Jack Williams
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 8
- 2 litres vegetable stock
- 250g giant lima beans, soaked overnight
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 3 fresh sage leaves
- 6 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 2tbsp extra virgin olive oil
- 1 large onion, chopped
- 1tbsp minced garlic
- 1 medium carrot, peeled and diced
- 1 medium red pepper, diced
- 80ml white wine
- 10 kale leaves, ribs removed and cut into thick strips
- Salt and pepper to taste
- Drain the lima beans and rinse well with cold water.
- Place the beans, oregano, sage, thyme and bay leaf along with 1.5 litres of the vegetable stock in a large soup pot.
- Bring to the boil.
- Lower the heat and let simmer for about an hour and a half, or until the beans are cooked through and beginning to break up.
- While the beans are simmering, heat the oil in a large frying pan and add the chopped onions, a few pinches of salt and a pinch of black pepper.
- Cook over medium heat for about 3 minutes, or until the onions start to soften.
- Add the minced garlic and cook for another minute.
- Add the carrots, red pepper, another 2 pinches of salt and a pinch of pepper.
- Cook for about 10 minutes, adding more stock when necessary to keep the veggies from sticking to the pan.
- Add the white wine and continue cooking until nearly all the liquid has evaporated, about 3 minutes.
- Add the fried vegetables to the beans in the soup pot, together with any remaining vegetable stock, ¼ teaspoon of salt and another pinch of pepper.
- Continue cooking until the flavours blend together, about 20 minutes or so.
- Add the kale leaves and cook until tender, approximately 10 minutes.
- Remove the bay leaf and season to taste with salt and pepper.
- Serve in bowls with a little olive oil drizzled over each serving.
Recipe by Gluten free cooking at http://recipes.hellomagazine.com/glutenfree/20120726/lima-bean-soup/
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