1 cup dried large lima beans
2 bunches dandelion greens, Swiss chard, or mustard greens (1 1/2 pounds total), tough bottom stems
removed, leaves cut into 2-inch pieces
4 tablespoons extra-virgin olive oil, divided
2 celery stalks, finely chopped
2 carrots, peeled, finely chopped
1 large onion, finely chopped
8 cups low-salt chicken broth
1 14 1/2-ounce can diced tomatoes in juice, drained
1/2 cup freshly grated Parmesan cheese
                    

Place beans in large bowl. Pour enough cold water over to
cover; let soak overnight. Drain beans; place in heavy large
pot and add enough water to cover by 2 inches. Bring to
boil. Reduce heat to medium-low and simmer until beans are
just tender, about 45 minutes. Add greens to pot; cook until
tender, 4 to 5 minutes. Drain; set aside. Heat 3 tablespoons
oil in same pot over medium heat. Add celery, carrots, and
onion. Sauté until onion is translucent, about 6 minutes.
Add broth, tomatoes, and bean mixture. Reduce heat to low.
Simmer 20 minutes to allow flavors to blend. Cover and let
soup rest 15 minutes. Ladle soup into bowls. Sprinkle with
cheese and drizzle with remaining 1 tablespoon oil.