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. Recipe by: Cooking Light Magazine, Dec 1997 Posted to EAT-LF Digest by email@example.com on Jul 19, 1999,
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|Serving Size: 1 Serving (1210g)|
|Recipe Makes: 1|
|Calories from Fat: 63 (6%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 81.8mg||25 %|
|Sodium 1323.9mg||46 %|
|Potassium 2959.6mg||78 %|
|Total Carbohydrate 187g||55 %|
|Dietary Fiber 35.7g||143 %|
|Sugars, other 151.4g|
|Protein 47.2g||67 %|
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Calories per serving: 979
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