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Creamy Lima Bean Soup with Pasta

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Dutch Beans & leg, Cooking lig, Appetizers 1 servings

INGREDIENTS

2 ts Olive oil
1 c Chopped onion
1 c Chopped carrot
3 Garlic cloves; minced
2 c Water
3 Thyme sprigs
4 c Fresh vegetable broth; or 29 ounces vegetable broth
16 oz Frozen baby lima beans
1/4 c Chopped fresh basil
1 tb Lemon juice
3/4 ts Lemon pepper
1 c Uncooked orecchiette pasta -"little ears" pasta
1/2 c Chopped bottled roasted red bell peppers

INSTRUCTIONS

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.
Yield: 4 servings (serving size: 2 cups).
Calories 316 (11% from fat); fat 4g (sat 0.6g, mono 2.2g, poly 0.6g);
protein 13.6g; carbohydrate 57.6g; fiber 4.3g; cholesterol 0mg; iron
2.6mg; sodium 420mg; calcium 76mg.
Recipe by: Cooking Light Magazine, Dec 1997
Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
converted by MM_Buster v2.0l.

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