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Chef Fabrizio Facchini of Taverna Novo restaurant in Saratoga Springs, New York, used Camellia lima beans to revisit his recipe for Pasta Fagioli. Facchini is a member of the Chefs' Alliance and specializes in wood-fired, Italian-inspired dishes at his restaurant. He was drawn to the lima beans because of their taste and bright green color and he roasted his limas for this dish. Luckily, Facchini translated the recipe into one that we can all make at home without a wood-fire oven (unless, of course, you have a wood-fire oven at home – do that!).


2 lbs celery
2 lbs onions
2 lbs potatoes
4+ garlic bulbs
1 lb  Camellia green baby lima beans
1 gallon vegetable stock
1 lb pasta (small shape like Tubetti)
Fresh Herbs (e.g. thymes, rosemary, parsley)
Olive Oil
Scamorza cheese or similar, sliced
Salt & Pepper


  • Rinse the beans
  • Soak beans in cold water for 1 hour
  • Dice potatoes and celery, slice onions
  • Warm vegetable stock in a saucepan
  • Heat olive oil in a separate, large, soup pot
  • Add onions, celery and potatoes to the pot
  • Cover and cook on low for 10-15 min, stirring a couple of times
  • Add the drained beans and stir, add a touch more olive oil if needed
  • Let cook for 5 min, then add the warm stock
  • Add bouquet of herbs and seasonings: thyme, rosemary, parsley, salt and pepper
  • Let cook slowly covered for 1 hour
  • Uncover and cook for 20 min if too watery
  • Add the pasta and let cook 6-7 min.
  • Transfer soup (with all ingredients) to an oven-proof bowl or cast iron pot
  • Top with 1 or 2 slices of scamorza cheese, some croutons and chopped parsley
  • Turn on Broiler and let the top of the soup broil until the cheese melts without burning croutons! (Croutons could be added just before removing the pot from the oven, to prevent burning)