White Beans, Yellow Squash And Tomatoes Stew

• 1 Tbsp. olive oil
• 2 large yellow onions, chopped
• 2 cloves garlic, minced
• 2 large stalks celery, chopped fine
• 1 can (1 lb.) low-sodium tomatoes, chopped with their juice
• 1 medium yellow squash, sliced thin
• 1 c. fresh or frozen lima beans
• 1/2 c. dry white wine or chicken broth
• 2 c. cooked and drained white beans
• 1 Tbsp. lemon juice
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. dried marjoram
• 1/4 tsp. black pepper
• dash of cayenne pepper
• 1 bay leaf

1. In a heavy 6-quart Dutch oven, heat the olive oil over medium heat for 1 minute.
2. Add onions, garlic and celery and cook, uncovered, until the onion and celery are soft, 5 to 8 minutes. Add tomatoes, squash, lima beans, wine and the seasonings. Simmer, uncovered, for 10 to 15 minutes.
3. Add the white beans, stir and simmer 5 minutes more.
4. Stir in the lemon juice.

olive oil, yellow onions, garlic, stalks celery, tomatoes, yellow squash, beans, white wine, white beans, lemon juice, thyme, basil, marjoram, black pepper, cayenne pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550424 (may not work)