Cool Jade Soup
['3 pounds lima beans in pods, shelled (scant 3 cups beans), or 2 (10-ounces) packages frozen baby lima beans, thawed', '1 pound green beans, trimmed and cut into 1-inch pieces (5 cups)', '4 cups water', '2 1/2 cups reduced-sodium chicken broth', '2 scallions, chopped', '1/4 teaspoon ground cumin', '1/8 teaspoon cayenne', '1/4 cup packed flat-leaf parsley leaves', '1/4 cup packed cilantro leaves', '2 tablespoons dill leaves', '2 tablespoons mint leaves', '1/2 cup olive oil']
Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes. Purée mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
While soup chills, purée herbs with oil and 1/4 teaspoon salt in cleaned blender.
Season soup with salt and pepper. Serve with herb oil swirled in.
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