From a Group Health Cooperative subscriber
Drain 2 cups dried baby lima beans (soaked in water to cover overnight) and pick over to remove and discolored beans or debris. Place a large, heavy soup pot or Dutch oven over medium heat and add 1 lb. thick-sliced, center cut bacon, sliced into ½-inch strips. Cook until crisp and golden, then transfer to paper towels with a slotted spoon. Discard all but about 2 tablespoons of the rendered bacon fat in the pan and add 2 tablespoons extra virgin olive oil. Add 2 yellow onions coarsely chopped and cook, stirring occasionally, until softened about 5 minutes. Add 3 peeled and coarsely chopped carrots and cook stirring until softened about 3 minutes more. Add half of a bunch of Swiss chard, thick stems removed, leaves cut crosswise 1-inch wide, divided; and 5 garlic cloves, minced. Cook until the chard has wilted, about 3 minutes. Stir in the drained beans, 2 quarts low-sodium chicken broth, homemade or store-bought. Stir in 6 plum tomatoes, seeded and chopped, or one 15-ounce can diced Italian plum tomatoes, drained. Stir in ½ cup finely chopped fresh basil. Simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat and let cool for 5 to 10 minutes. You may want to lightly blend all or part of the soup at this point, but leave plenty of texture. Stir half of the reserved bacon and the remaining Swiss chard into the soup and cook until the chard is just wilted, about 3 minutes. Stir in half of 6 tablespoons finely chopped fresh flat-leaf parsley, 2 teaspoons kosher salt and freshly ground black pepper to taste. Ladle the soup into warm bowls and garnish with the remaining parsley and ½ cup grated Parmesan cheese. Pass the remaining bacon at the table for topping.