Creamy Lima Bean Soup With Pasta

Ingredients

• 1 cup carrots chopped
• 0.3 cup basil fresh chopped
• 16 ounce baby lima beans frozen
• 3  garlic cloves minced
• 1 tablespoon juice of lemon 
• 0.8 teaspoon lemon pepper 
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 1 cup orecchiette pasta uncooked
• 0.5 cup bottled roasted bell peppers red chopped
• 3  thyme sprigs 
• 29 ounce vegetable broth fresh canned
• 2 cups water 

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, carrot, and garlic; saut 5 minutes.
3. 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.
4. Place 3 cups soup in a blender; process until smooth. Return pureed mixture to pan; bring to a boil.
5. Add pasta; cook 15 minutes or until pasta is tender. Stir in bell peppers.