Tomato and Lima Bean Soup
It is finally cold here which means Sundays mean soup!
My absolute favorite day of the week is Sunday. I love waking up in the morning, walking downstairs and starting the morning with a cup of coffee. Not the workday-I-need-to-wake-up cup of coffee, but the relaxing life-is-good cup of joe. Sundays are my reset button. I get the house ready for the week ahead, flip through cookbooks and plan my meals, visit my local grocery store and normally make an amazing meal!
My philosophy is soup is always better when cooked on Sundays. Why? Because soups are low maintenance. You can go about your day, tend to the soup when needed AND you’ve got lunches for the week.
So let’s get to this super scrumptious Tomato and Lima Bean Soup and how it came to be. There is a restaurant in Greenville, SC called Da Vinci’s Ristorante and they have THE BEST pasta fagolio soup I’ve ever tasted. Mom and I knew we couldn’t recreate their masterpiece, but wanted to create a soup with a similar flavor profile.
Enter Tomato and Lima Bean Soup.
This soup is a wonderful melody of flavors, but the fresh basil really shines through this dish. I also LOVE a soup with ditalini pasta. The little tubes hold the soup inside and they’re the perfect size for a spoonful of soup.
Tomato and Lima Bean Soup is a perfect weeknight winter meal. What’s your go-to Sunday soup?
- 4 Tablespoons extra virgin olive oil
- ½ medium onion, finely chopped
- 3 celery ribs, finely chopped
- 2 garlic cloves, finely chopped
- 5 cups chicken broth
- 1 28 ounce can crushed tomatoes
- 10 large basil leaves, slightly chopped, plus more for garnish
- 1 bay leaf
- 2 14½ ounce cans small lima beans, drained and rinsed
- 1 cup ditalini pasta, or any small pasta
- ½ cup Parmigiano Reggiano cheese, finely grated
- Heat the olive oil in a large stockpot or Dutch oven, over medium low heat.
- Add the onion and celery, sauté for 3 to 5 minutes, until soft.
- Add the garlic and sauté for 1 more minute.
- Add the chicken broth, tomatoes, basil and bay leaf. Bring to a boil.
- Reduce the heat, and simmer for 15 minutes. Add salt and pepper to taste.
- Add the beans and pasta, simmer until the pasta is tender, 10 to 12 minutes.
- Season again if needed with salt and pepper.
- Ladle soup into individual bowls, top with cheese and fresh basil.