Instructions: In a covered soup pot on low heat, cook the garlic, onions, carrots, celery, thyme, and basil in the water until the vegetables have softened, about 10 minutes. Add the vegetable stock or broth and the tomatoes and bring to a boil. Add the lima beans and asparagus and return to a boil.

Stir in the spaghetti and cook until al dente. Add the salt, lemon juice, and peas and cook for about 5 minutes. Serve hot.

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