Instructions: 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).

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