Leek & Lima Bean Soup

To make the beans:

1. Place the soaked beans in a heavy pot. Cover with water by ½-inch. Add the garlic and bay leaf and bring to a boil. Spoon off the foam that forms on the surface then drizzle the beans with a little olive oil. Turn down the heat to low and cover. Simmer until the beans are just soft, about 30 to 40 minutes depending on the size and age of the beans. Set aside to cool. Discard the bay leaf.

The soup:

1. In a Dutch oven, add 1 tablespoon of olive oil. Sautee the onions until they start to color. Add the leeks. Cook stirring for a minute until the leeks start to wilt. Sprinkle with a little sea salt and sweat partially covered until they start to caramelize, about 10 minutes.

2. Add the diced tomatoes and cook until the tomato starts to disintegrate, 5 to 8 minutes. Add the beans and their broth plus 1 cup of water. If you prefer a thinner soup, add more water. Mix well and cook until the beans can be easily mashed against the sides of the pan.

3. While the soup is cooking, pour the ½ teaspoon of salt, lemon zest and cumin onto a board and chop together until they start to look like a paste. Bundle the parsley leaves and roughly chop. Fold the salt cumin mixture into the parsley and chop them both together until well blended and the parsley is finely chopped. Stir into the soup. Let the soup sit covered for 5 to 10 minutes.

4. Serve with Homemade Croutons, and with wedges of lemon on the side to squeeze into the soup to taste.