Instructions: I used the "designer" lima beans I had (labeled Christmas limas) and potato water to make the following.

Saute vegetables briefly in stock in soup pot; add tomatoes, water, and cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if beans are fully tender, or until beans are completely cooked. When beans are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered.

Remove bay leaves before serving.

Yield: About 8-9 cups. Freezes well.

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