Creamy Lima Bean Soup with Pasta

Creamy Lima Bean Soup with Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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 (see recipe)

  • OR

  • 2

    (14½-ounce) cans vegetable broth

  • 1

    (16-ounce) package frozen baby lima beans

  • ¼

    cup chopped fresh basil

  • 1

    tablespoon lemon juice

  • ¾

    teaspoon lemon pepper

  • 1

    cup uncooked orecchiette pasta ("little ears" pasta)

  • ½

    cup chopped bottled roasted red bell peppers

Directions

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 puréed mixture to pan; bring to a boil. Add pasta; cook 15 minutes or until pasta is tender. Stir in bell peppers. Serving Size: 2 cups


Nutrition

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