| 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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