Soak limas overnight. Drain and set aside. Saute onions and garlic in olive oil. Add carrots, celery and cabbage. Saute a few minutes, stirring constantly. Add whole limas and tomatoes, sauce, and water. Bring to a boil and lower heat to simmer. Cover and cook for 2 hours. Make toast points by cutting off crust slice on diagonal. Spread bread with olive oil, sprinkle Parmesan and place in broiler. Before servings adjust seasonings. Serve soup and top with toast points that have been toasted in broiler.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana