Creamy Lima Bean Soup with Pasta

By Lv2Cook

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 (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 ("little ears" pasta)
• 1/2 cup chopped bottled roasted red bell peppers

Details

Servings 1

Preparation

Step 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 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