Autumn Mixed Bean Soup With Sausage

Heat the olive oil and butter in a large saucepan or Dutch oven over medium-low heat. Sauté the onion and garlic for 3 minutes, or until just tender. Add carrots, bell pepper, celery, and sausage; cook for 2 more minutes. If sausage is fatty, drain off excess fat. Add lima beans, salt, pepper, basil, and chicken broth. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer for 30 minutes. Add drained and rinsed beans; simmer uncovered for 10 minutes longer. Stir in parsley and spoon into serving dishes. Serve with cornbread or crusty yeast bread or rolls.

Serves 8.

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