White Beans, Yellow Squash And Tomatoes Stew - cooking recipe

Ingredients

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

Preparation

In a heavy 6-quart Dutch oven, heat the olive oil over medium heat for 1 minute.
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.
Add the white beans, stir and simmer 5 minutes more.
Stir in the lemon juice.