PHOTOGRAPHY: TASTE OF HOME
What you need:
1 cup dried giant lima beans - you can use canned if that's easier, just drain and rinse thoroughly
1 tsp. sea salt
2 medium yellow onions
2 tbsp. olive oil
1 medium red pepper
1 ½ lbs. ripe tomatoes
6 oz. green beans
8 oz. summer squash
6 oz. spinach
6 cloves, peeled and chopped
1/3 cup fresh basil, chopped
1 tbsp. fresh oregano leaves or
1 tbsp. dried oregano leaves
1-2 tbsp. fresh lemon juice
Freshly ground black pepper
Fruity green olive oil.
What to do:
Rinse the dried beans, then put them in a pot with 7 cups of water. Bring to a boil over high heat. Lower the heat, cover and simmer for an hour, or until beans are completely tender, adding water as needed to keep the beans covered. Add a teaspoon of salt when they are tender. Please do not add salt if using canned beans!
Meanwhile, coarsely chop the onions and sauté them in a tablespoon of olive oil, turning the heat down after the first few minutes and cooking them slowly until they are soft and beginning to color, about 25 minutes.
Char the red pepper under a broiler until the skin blisters, turning it once or twice to char evenly. Put the pepper in a paper bag for 2 minutes to sweat, and then slip off the skin. Stem and seed the pepper, and cut it into ½" pieces.
Scald the tomatoes for 45 seconds in a pot of boiling water, drain, and rinse with cold water: then slip off their skins and cut them into chunks. Trim the green beans and cut them into 1-inch pieces. Slice or dice the summer squash, depending on the shape. Wash the spinach and chop it coarsely: if the leaves are tiny you can leave them whole.
In a large soup pot, bring 3 cups of water to a simmer and add the green beans and teaspoon of salt. Cook for 5 minutes, then add the squash, spinach, bell pepper, tomatoes, and onions. Cover and simmer for 10 minutes.
Add a tablespoon of oil and the garlic to the onion pan and sauté over medium to high heat for 2 to 3 minutes, until the garlic begins to color. Add the garlic to the vegetables, along with the basil, oregano, and the lima beans with all their cooking water.
Bring the soup back to a simmer. Add lemon juice and pepper to taste.
Serve in big bowls with a swirl of olive oil on top.