Creamy Lima Bean Soup With Pastaappetizer, low fat, soups & stews, vegan, vegetarian 2 Teaspoons olive oil 1 Cup chopped onion 1 Cup chopped carrots 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 --"little ears" pasta 1/2 Cup chopped bottled roasted red bell pe 1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; saute 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. From aml@skypoint.com |
