Recipe by Chef Dudo
Found this recipe in a Swedish food magazine. According to them it is a soup originating from Tuscany in Italy. Agreed, it is a lot of chopping but the soup is worth it. It freezes well.
Top Review by MamaJ
I served this last night for my weekly "soup night" and my guests loved it. I was skeptical about using plain water instead of broth, but the veggies gave it so much flavor, no stock was needed. I cut back just a bit on the spinach and added it at the end of cooking because I like to keep its beautiful color. Thanks for another wonderful recipe Chef Dudo!
- 1 lb dried lima beans (butterbeans)
- 1 lb onion, finely chopped
- 1 lb carrot, finely chopped
- 1 lb celery rib, finely chopped
- 6 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1 lb tomatoes, peeled, deseeded and finely chopped
- 1 jalapeno pepper, finely chopped
- 1 lb spinach, shredded
- 10 cups broth, from beans plus water
- 1⁄2 tablespoon salt
Directions See How It's Made
- Start the day before by soaking the beans in plenty of water.
- Drain the beans, cook them in water until soft, about 1 1/2 hour.
- In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
- Gently fry for about 30 minutes.
- Add broth from the beans + water to make a total of 10 cups.
- Add tomatoes, jalapeno pepper and spinach.
- Add salt and cook on low fire for about 20 minutes.
- Put the beans in the soup and cook on low fire for 40 minutes.
- I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.