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

More From Cooking Light

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


  • 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


  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.
My Notes

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

Add Note

Creamy Lima Bean Soup With Pasta Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy