12 ounces dried baby lima beans, soaked overnight, drained
4 cups water
1/4 lb. bacon roughly chopped
1 stalk celery, roughly chopped
1 carrot, roughly chopped
1 medium onion, roughly chopped
9 large cloves garlic, peeled and roughly chopped
1 can (28 ounces) Italian plum tomatoes drained and sliced, juice reserved separately
2 tablespoons olive oil
6 links Pepper and Onion sausage (out of casing)
1/4 cup grated Parmigiano-Reggiano
1 lb. butternut squash, peeled and cubed
1 teaspoon dried sage
1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried
1/4 cup flour
3 cup chicken broth
salt and pepper
20 ounces cooked spinach, drained
Pick over beans, discarding shriveled ones. Place in a bowl and cover with water; soak overnight.
Preheat oven to 325°. Roughly chop together bacon, celery, carrot, onion, and 1 clove garlic. Drain tomatoes, reserving juice separately. Slice tomatoes and set everything aside.
Heat olive oil in a large saute pan set over medium heat and cook the sausage until brown. Remove pan from heat and transfer sausage to the bottom of a 5-quart Dutch oven. Layer beans, squash, tomatoes, and remaining chopped garlic.
Place saute pan back over medium heat. Add chopped ingredients, sage, and rosemary. Cook until softened, 6–8 minutes. Sprinkle with flour and mix well. Add reserved tomato juice and chicken broth. Bring to a simmer. Season with salt and pepper to taste. Pour contents of saute pan over ingredients in the Dutch oven. Cover and bake 2 1/2 hours or until beans are tender.
Carefully remove from oven and stir well. Divide cooked spinach among 6 soup bowls. Ladle soup into each. Serve with grated Parmigiano-Reggiano at the table.