|1||cup small dried lima beans, soaked overnight and drained|
|6||cups vegetable stock|
|1 1/2||teaspoons olive oil|
|3||scallions (green parts only), chopped|
|1||clove garlic, chopped|
|1 1/2||cups fresh Swiss chard, spinach, or kale, stemmed and shredded|
|1/4||cup chopped fresh parsley|
|1/4||cup chopped fresh tarragon|
|1/2||teaspoon black pepper|
2. Remove the onion, cloves, and bay leaf from the pot. In a blender, puree half the soup and return it to the pot.
3. In a small skillet, heat the oil over medium heat. Cook the scallions and garlic, stirring constantly, for 3 minutes. Stir them into the soup with the Swiss chard or other greens, parsley, and tarragon.
4. Whisk the yogurt until smooth. Stir it into the soup with the remaining 1 teaspoon salt and pepper. Heat gently for several minutes without boiling. Adapted from "Cooking With the Seasons at Rancho La Puerta"