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1
Soak the beans if desired.
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2
I do not recommend soaking lima beans, as their skins detach too easily when you soak them.
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3
I usually do soak cannellinis.
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4
Cut the onion in half.
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5
Chop one half and set aside.
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6
Combine the beans, the onion half that isnt chopped, the 2 crushed garlic cloves and the bouquet garni in a large saucepan.
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7
Add 5 cups of water, bring to a boil, reduce the heat and simmer 1 hour.
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8
Add salt to taste and simmer for another hour, until the beans are tender.
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9
Taste the broth and adjust seasoning.
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10
Remove the onion and the bouquet garni and discard
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11
Meanwhile, in a large casserole or deep, wide skillet, heat the olive oil over medium heat and add the chopped onion.
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12
Cook, stirring often, until it is tender, about 5 minutes, and add the minced garlic and a generous pinch of salt.
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13
Cook, stirring, for about 30 seconds, until the mixture is fragrant, and add the summer squash.
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14
Turn up the heat slightly so that the squash begins to cook right away, and saute until it begins to soften, about 3 minutes.
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15
Season to taste with salt and pepper, and add the thyme and the tomatoes.
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16
Cook, stirring often, for 5 minutes, until the tomatoes have begun to break down.
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17
Turn the heat to medium, season with salt and pepper, and simmer 10 minutes, stirring often.
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18
The tomatoes should have cooked down and smell fragrant.
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19
Stir in the beans and their broth, bring to a simmer and simmer 15 minutes.
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20
Stir in the basil, taste and adjust seasonings.
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21
Serve hot or warm, tossed with pasta, over grains, or as is.
