Lima Bean and Spinach Soup

Soup made with lima beans (or similar), leek, shredded spinach, and chicken stock.

The dried lima beans should be soaked in a covered bowl overnight, and  cooked separately while the soup base is being prepared, and then drained.

Once the chopped leek and the shredded spinach have been brought to the boil, add the lima beans, and the chicken stock. Simmer together for at least an hour under glass.

Serve with freshly ground black pepper.  I served this soup with a garlic naan bread (which is what I had in the fridge at the time), but any variety of garlic bread would be fine.