• 1/4 cup minced yellow onion
• 1 tablespoon extra virgin olive oil
• 1 cup plus 2 tablespoons organic low sodium vegetable broth, divided
• 1 cup WP Rawl Farms® Kale
• 1/2 cup broccoli, chopped into small florets
• 1 teaspoon minced garlic
• 1 teaspoon Italian herb seasoning
• 1/16 teaspoon crushed red pepper
• 1/16 teaspoon black pepper
• 1/8 teaspoon sea salt
• 1/2 cup water
• 1/2 cup frozen lima beans

1. In a medium saucepan over low heat, sauté onions in olive oil and 2 tablespoons broth until translucent. 

2. Add 1/2 cup broth, kale, and broccoli, and stir for two to three minutes.

3. Stir in garlic, Italian herbs, crushed red pepper, black pepper, and sea salt.

4. Add 1/2 cup each broth and water, bring to a very brief boil and then reduce to a simmer, stirring occasionally, for about ten minutes. 

5. Stir in lima beans and stir to heat through, about 3 minutes.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.