Lima Bean Tomato Soup

Courtesy of Dennis Gulenchin


1 tbs olive oil
1 onion finely chopped
4 cloves garlic minced
1/4 tsp hot pepper flakes
1 28 oz. can diced tomatoes
4 cups vegetable stock
1 lb./500g frozen lima beans
2 tbs chopped fresh parsley
1/4 tsp salt
1/4 cup grated Romano or Parmesan Cheese


In a stock pot heat first 4 ingredients for 5 minutes. Add the tomatoes, stock and beans. Bring to a boil. Cover and reduce heat to medium-low for 10 minutes. Add the parsley and salt. Spinkle grated cheese on top.

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