Creamy Lima Bean Soup With Pasta

recipe
Any smaller-type pasta such as ditalini will work in this soup.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 11 %
Fat 4 g
Satfat 0.6 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 13.6 g
Carbohydrate 57.6 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 420 mg
Calcium 76 mg

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped carrot
3 garlic cloves, minced
2 cups water
3 thyme sprigs
1 (16-ounce) package frozen baby lima beans
1/4 cup chopped fresh basil
1 tablespoon lemon juice
3/4 teaspoon lemon pepper
1 cup uncooked orecchiette pasta (
1/2 cup chopped bottled roasted red bell peppers

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Add water, thyme, broth, and lima beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in basil, lemon juice, and lemon pepper. Place 3 cups soup in a blender; process until smooth. Return pureed mixture to pan; bring to a boil. Add pasta; cook 15 minutes or until pasta is tender. Stir in bell peppers.

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note