Hearty Bean, Leafy Greens & Vermicelli Soup

1 tbsp extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 celery stalk, chopped
1 cup of chickpeas, rinsed, soaked in 4 cups of water, overnight
1 cup of giant white lima beans, rinsed, soaked in 4 cups of water, overnight
3 cups vegetable stock
3 cups water
1 can (6oz) tomato paste
Salt
1/2 pound of Swish chard, with stems chopped
1/2 pound of kale, with stems chopped fine
1/2 cup of parsley, chopped
2 oz broken vermicelli or angel hair pasta
2 tsp of harissa
freshly ground pepper
lemon wedges

Heat the olive oil in a large, heavy bean pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and ass the garlic and celery. Cook, stirring, for a minute, until the garlic is fragrant.

Add the chickpeas, lima beans, water, stock, and tomato paste. Bring to a boil, reduce the heat, cover and simmer for 1 hour. Add salt (about 2 teaspoons) and the leafy greens and parsley.

Cover and simmer for another 30 minutes to 1 hour, until the broth is fragrant and the beans and vegetables tender. Stir in the pasta and simmer until tender. Ass the harissa and pepper, taste, and adjust salt. Serve with lemon wedges.

Serving Size: 4 generous meal portions

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.