Greek White Bean Soup

[goodcookin]

Greek White Bean Soup

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

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.