• 1 tbsp olive oil
• 2 large onions, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped fine
• 2-3 tomatoes, chopped
• 1 medium sized yellow squash, sliced thin
• 1 cup fresh or frozen lima beans
• 1/2 cup dry white wine or chicken broth
• 1 bay leaf
• 3/4 tsp dried basil & marjoram
• 2 springs fresh thyme
• 1/8 tsp cayenne pepper
• 2 cups cooked and drained white beans
• 1 tsp lemon juice
• 2 tbsp minced parsley

1. In heavy 6 quart Dutch oven, heat the olive oil over moderate heat for 1 minute; add the onions, garlic and celery, cook uncovered until they are soft.

2. Add the tomatoes, yellow squash, lima beans, wine, herbs and cayenne pepper, simmer for 10-15 minutes.

3. Add white beans, stir and simmer 5 minutes.

4. Stir in the lemon juice and parsley and serve.

Tastes even better the second day!