Lima Bean Summer Soup

Ingredients:

1 zucchini, quartered and diced

1 potato, diced small

½ onion, chopped fine

2 garlic cloves, slivered

1 plum tomato, rough chopped

1 cup lima beans, peeled and fully cooked 

½ cup canned cannellini or white bean

½ cup pasta, small shells or similar

½ teaspoon salt

½ bunch parsley, finely chopped

½ teaspoon black pepper

4 cups water

2 tablespoons olive oil

Directions:

Heat the oil in a medium saucepan on medium low heat. Add the onion and garlic and cook until all is soft but not browned. About 10 minutes. 

Add the potato and zucchini and cook for 1-2 minutes to begin to soften. 

Add the water and tomato and let simmer until potatoes are tender and cooked through. 

Add the cannellini beans. 

Add the pasta and cook until al dente, about 10 minutes. 

Add the cooked lima beans, salt and pepper. 

Stir to combine.

Remove from heat and serve warm with minced parsley and a lemon wedge.