Christmas Lima Bean Macaroni Soup
This is a hearty, scrumptious winter soup, made with heirloom Christmas Lima Beans, macaroni in a tomato broth,
Servings: 6
Ingredients
- 1 pound Christmas lima beans cooked with broth reserved (or 2 1/2 pounds cooked beans, see recipe for cooking below)
- 1/4 cup olive oil
- 1/2 pound macaroni
- 8 garlic cloves chopped use every bit of it, the garlic gets absorbed into the soup
- 1 large can Italian plum tomatoes roughly chopped, with juice (use fresh tomatoes if they are ripe)
- 6 cups chicken broth
- chopped parsley to garnish soup
- black pepper
- salt
- pecorino romano freshly grated
Instructions
Prepare/Cook Beans
- Soak beans overnight with 2 inches water over beans. Add tablespoon salt.
- Rinse beans. Put beans in fresh water with 2 inches of water and simmer uncovered until beans are tender, about 45 minutes. IF you didn't soak beans, you cook, but you will add at least another 20 minutes cook time (maybe more).
Make Soup
- Heat olive oil in pan. Add garlic, sprinkle of salt and cook for ten minutes.
- Add tomatoes, cook a few minutes.
- Add beans and broth.
- Simmer for 45 minutes.
- Cook macaroni according to directions, minus two minutes. Add to soup and continue to simmer until the macaroni is tender.
- Garnish with fresh basil and or parsley. Season with salt and pepper to taste.
- Serve with Pecorino Romano or Parmesan.