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

Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

316 calories; calories from fat 11%; fat 4g; saturated fat 0.6g; mono fat 2.2g; poly fat 0.6g; protein 13.6g; carbohydrates 57.6g; fiber 4.3g; iron 2.6mg; sodium 420mg; calcium 76mg.
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