Creamy Lima Bean Soup With Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Any smaller-type pasta such as ditalini will work in this soup. 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 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 |
Directions:
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.
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