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1
Drain the beans through a strainer set over a bowl.
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2
Transfer to a large, heavy soup pot or Dutch oven.
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3
Measure the liquid in the bowl and add enough water to measure 2 quarts.
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4
Add to the beans and bring to a gentle boil over medium heat.
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5
Cover, reduce the heat to low and simmer 1 hour.
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6
Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
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7
Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion.
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8
Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika.
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9
Stir together for about a minute, and add the garlic and a pinch of salt.
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10
Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes.
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11
Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes.
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12
Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
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13
Stir the onion mixture into the beans.
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14
Add salt and pepper to taste.
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15
Add the winter squash and lima beans.
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16
Cover and simmer for about 30 minutes, until the squash and all the beans are tender.
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17
Taste and adjust salt, and add freshly ground pepper.
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18
Remove the bouquet garni.
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19
Just before serving stir in the fresh basil.
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20
Serve in wide soup bowls, passing Parmesan for sprinkling.
