Grandma Littles Buttersoup

• 1 cup dry lima beans, picked over and soaked
• 2 small carrots, finely chopped (about 3/4 cup)
• 2 large celery ribs, finely chopped (about 1/3 cups)
• 1 cup chopped, drained tomatoes
• 6 cups water
• 3 tablespoons butter
• 1 small onion, finely chopped (about 1/2 cup)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons all-purpose flour
• 2 tablespoons pastina or other tiny pasta
• Salt and freshly ground black pepper to taste

1. In a 4-quart saucepan over medium-high heat, combine lima beans, carrots, celery, tomatoes, and water.
2. Bring to a boil, reduce heat, and simmer, partially covered, until beans are tender, about 1 hour.
3. In a small skillet over very low heat, melt all but 1 teaspoon butter.
4. Add onion and parsley and cook until onion is soft, about 5 minutes.
5. Stir in flour until smooth.
6. Add to simmering soup, stirring constantly, until blended.
7. In same skillet over high heat, melt the remaining butter and cook the pasta until golden, about 3 minutes.
8. Add to the soup, season with salt and pepper, and simmer until the pasta is cooked through, about 5 minutes.

beans, carrots, celery, tomatoes, water, butter, onion, parsley, flour, pastina, salt

Taken from www.cookstr.com/recipes/grandma-littlersquos-buttersoup (may not work)