A warm, simple soup built around a steam-in-bag of tender lima beans, with garlic, sage, and a knob of butter to make it taste like more than the sum of its parts. Ready in twenty minutes.

Serves 2. 20 minutes, 12 at the stove.

About 180 calories a serving, 4 g protein, 15 g carbohydrate, 12 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of butter in a pot over medium heat. Dice one small onion and mince 3 cloves of garlic, then add both to the butter and cook, stirring often, until the onion softens, about 5 minutes.5 min
2. Pour in 2 cups of water and bring to a boil. Cook at a rolling boil while you steam the lima beans according to package directions, then add the cooked beans to the pot.8 min
3. Tear 4 fresh sage leaves into the soup, simmer for 2 minutes, then taste and season with salt and pepper. Pour into bowls and serve hot.2 min

Note Swap the sage for a squeeze of lemon if you have one. Leftover soup keeps in the fridge for three days and freezes well. Serve with crusty bread and a simple salad, or stretch it by adding another cup of water and more beans if you're cooking for more.