2 c. dried lima beans
2 1/2 qts. water
1 stalk celery, diced
1 leek, thinly sliced
1 c. grated carrots
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 slices bacon, diced
1 clove garlic, minced
2 tbsp. minced parsley
1/2 tsp. basil
1 tbsp. olive oil
2 tbsp. grated Parmesan cheese

Wash beans. Cover with water and bring to a boil. Let soak 1 hour. Drain; add the 2 1/2 quarts water, bring to boil, and cook over low heat for 2 1/2 hours. Add celery, leek, carrots, salt and pepper; cook 30 minutes.

In blender, puree bacon, garlic, parsley, basil, olive oil and cheese; rinse bowl with soup. Add to soup. Cook 10 minutes.