Greens and Beans With Toasted Crumbs

I took suggestions and used fennel instead of celery. I also used canned white beans instead of lima because that's what I had and used a veg. stock cube to add some flavor. I have made this before and feel like the sum is definitely more than its parts. It's a great way to use my farmer's market haul.

Made 5/31/24. W farro and blistered tomatoes. Use good sourdough loaf from Breadsmith

Never made Lima beans before. The frozen organic beans had whitish shells that need to be removed before cooking!

I have made this 4x now. Use a heavy cast iron chicken pot with lid. Let it sit and rest a couple times to build up the broth. I used edamame and thin French beans cut 1 inch - only Swiss chard for this recipe. A perfect brunch food.

Add more stock than called for. Good w bread

Loved it! Didn’t have scallions so subbed in shallots. Used a veggie broth instead of just water as some commenters suggested. Also added in peas. DELICIOUS! Was a lot more filling than I expected in a good way. Makes a great main!

I used all frozen veggies and blitzed the garlic, scallions and celery in the cuisinart so it was more like a paste. I also added a can of white beans, the bean juice and a cup of bone broth. I’m excited about how delicious this recipe is and, while it is perfect for a blast of greens in the winter, I think it will be even better as a spring soup. New favorite!

I made this in the dead of winter. My bag of fresh green beans got fuzzy so I substituted them with frozen whole green beans from Costco microwaved with a little water for 4 minutes, rinsed with cold water then cut into one inch pieces. I used frozen edamame also rinsed in cold water. I toasted slices of sourdough, placed one in the bottom of the bowl and broke the

Cooked for a friend recovering from the flu. Her husband happily reported she ate the whole bowl. I made a few changes: cooked it with a slice of bread on top and fresh parmesan shaved over it (soupe a l'oignon style) and omitted the green beans. Because she might have trouble eating the bread, I served it with a soup spoon and a pair of bandage-cutting scissors (had never been used for their intended purpose) to make it easy for her to cut the bread. She loved it, and asked for more!

I LOVE this soup! Most veggie soups have a tomato base, which I’m not crazy about. This reminds me of pistou without the basil (though I’ll bet it would be delicious with basil too). It’s become a staple, both in the summer with fresh string beans, zucchini and Fava beans, as well as during colder weather with edemame, and always with chard. I’ve taken a few others’ advice to great effect: veggie broth instead of water; a bit of wine, reduced; toasted bread slice instead of crumbs.

Oh my god. This may be my favorite soup of all time! Amazing, as written.

Squeeze of lemon, some parm, threw in some white beans, really good.

As prepared this is WAY too salty. Half the salt - consider even using less than that. Same for the sugar. Almost inedibly salty with the recommended amount of salt

Use 2 cans of cannellini beans instead os limas, vegetable stock instead of water and homemade crumbs. Oh, and a splash of white wine.

Lovely summer supper. I added a little sumac - probably a squeeze of lemon or a little minced preserved lemon would be nice, too. Instead of bread crumbs I sprinkled roasted salted pepitas on top for a little crunch. Served with a baguette on the side to soak up the broth.