Vegetarian Low-Fat Creamy Lima Bean Soup With Pasta

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Vegetarian Low-Fat Creamy Lima Bean Soup With Pasta

 

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 29 ounces vegetable broth

16 ounces 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

 

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.

Makes 4 servings (serving size: 2 cups).

Calories...316...Fat...4 g....Protein...13.6 g...Carbs...57 g...Sodium...420

mg...Fiber...4.3 g.