Creamy Lima Bean Soup With Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | Appetizers, Beans & leg, Cooking lig | 1 | Servings |
INGREDIENTS
| 2 | t | 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 | T | Lemon juice |
| 3/4 | t | Lemon pepper |
| 1 | c | Uncooked orecchiette pasta |
| "little ears" pasta | ||
| 1/2 | c | Chopped bottled roasted red |
| bell peppers |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1419
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 9.8mg
Sodium: 7824.5mg
Potassium: 4878.8mg
Carbohydrates: 242.5g
Fiber: 56.9g
Sugar: 22.5g
Protein: 63.3g