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.