Made this recipe, sans leafy greens and substituting 5 stalks of rhubarb for the lemon, the day before yesterday. Didn't use enough, at least for my tastes - while the rhubarb did add a nice, subtle tartness to the soup, it wasn't quite the strong sourness I was looking for. Still very tasty, though - tester #1 concurs.
Cut rhubarb into 4-inch lengths. Boil in three cups of water for 15 minutes or until tender.
Remove from water. Strain and mash with a spoon to release additional liquid into the water.
Add green beans, onion and tomato and proceed as usual.
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