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Recipe Name: Creamy Lima Bean Soup With Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

2 Teaspoon(s) Olive oil
1 Cup(s) Chopped onion
1 Cup(s) Chopped carrot
3 Garlic cloves, minced
2 Cup(s) Water
3 thyme sprigs
4 Cup(s) Fresh vegetable broth, or 29
ounces vegetable broth
16 Ounce(s) Frozen baby lima beans
1/4 Cup(s) Chopped fresh basil
1 Tablespoon(s) Lemon Juice
3/4 Teaspoon(s) Lemon pepper
1 Cup(s) Uncooked orecchiette pasta
"little ears" pasta
1/2 Cup(s) Chopped bottled roasted red
Bell peppers
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 on Jul 19, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
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

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