Creamy Lima Bean Soup With Pasta

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

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 11%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 13.6g
  • Carbohydrate: 57.6g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 420mg
  • Calcium: 76mg

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 3 garlic cloves, minced
  • 2 cups water
  • 3 thyme sprigs
  • 4 cups Fresh Vegetable Broth or 2 (14 1/2-ounce) cans vegetable broth
  • 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

  1. 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.
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