Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried lima beans -- * see note
     3/4  cup           olive oil
   1                    onion -- finely chopped
   2      cloves        garlic -- minced
   2                    carrots -- finely chopped
   1      stalk         celery -- finely chopped
     1/2  cup           chopped fresh parsley
   2      tablespoons   chopped fresh dill -- crushed
   1      teaspoon      dried fines herbs -- crushed
   2      tablespoons   fresh lemon juice
  16      ounces        plum tomatoes -- with their liquid
   2      cups          chicken stock
                        salt and freshly ground pepper -- to taste
   2      cups          water

Preparation:

Place beans in a saucepan with water to cover, bring to a boil, and parboil 25 minutes. Drain and set aside. In a Dutch oven over medium-high heat, warm oil. Add onion, garlic, carrots, celery, and parsley; sauté until onion is translucent (about 5 minutes). Add dill, fines herbs, lemon juice, tomatoes, stock, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes. Add drained beans and the water; simmer until beans are tender (about 25 minutes).