I know there's never a good time to get sick. But it's especially un-just when it happens on the weekend. Timed just perfectly with my days off, my only days to chill and catch some time for myself. 

Don't get me wrong. My family came through for me 100%. The kids pitched in with babysitting and cleanup. My husband ordered dinner. But it pained me to sleep through the weekend. All of my plans for catching up on reading, cooking, and shopping went by the wayside. It was lousy. 

I'm feeling a little better now, and aside from my wonderful family, I also have this soup to thank. It was nourishing and filling. Warm and satisfying. Just the thing for my burning throat and cranky body. 

Lemony Summer Squash Bean Soup 
This soup serves 6-8. It reheats well, and will last in the fridge for a few days. The beans need to be cooked before you start. For best results, use dried beans, soaked overnight and cooked till tender. 

½ lb. dried small white beans (I used these.)
1 tablespoon olive oil
1 onion, chopped
1 teaspoon lemon thyme
4 cloves garlic, chopped
2 medium-large yellow summer squashes, scrubbed but not peeled
1 teaspoon kosher salt
3-4 cups water or vegetable stock (make your own if you like)
1 lemon 

Put the beans in a large pot and cover with water. Cover the pot and bring to a boil over high heat. Turn off the heat and let the beans sit, covered, for an hour. 

Meanwhile, warm the olive oil over medium heat, in a large frying pan. Add the onion and thyme, and sauté for about 10 minutes, until softened. 

Add the garlic and squash and cook for another 15 minutes or so, stirring occasionally, till the squash is warmed through but still firm. 

Cook the beans, in their soaking water, for about 60-90 minutes, depending on the age of the beans. (Taste the beans to make sure they are done and that the texture is just right.) Don't drain them! That liquid is TASTY (and good for you!). 

Pour the vegetables and salt into the beans. Add enough water or vegetable stock to cover the vegetables - you'll need 3-4 cups, more or less, depending how thick you like it and how much liquid is left with your beans.

Cook for about 20 minutes, just to heat the vegetables through. You want them to retain their color and firmness. 

Turn off the flame and squeeze the lemon into the soup. (Use a strainer if you want to avoid pits.) Stir well. 

Taste and correct seasoning, if needed. Serve right away.