Greek White Bean Soup

This is one of the best dishes at Molyvos, an exceptional Greek restaurant in New York City that features less-familiar regional dishes. For a completely fat-free soup, you can skip the feta and olive oil garnish.

Adapted from 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi (Rodale Inc., 2005).

(4 servings)

• 1 cup dried giant lima beans
• 1 large red onion, chopped
• 1 leek, white part only
• 2 cups fat-free, reduced-sodium chicken broth or 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

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.

Nutrients per serving:
Calories: 278
Fat: 8g
Carbohydrate: 38g
Protein: 15g
Total dietary fiber: 12g

April 2005

Photographer: Maren Caruso

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