Ingredients
2 red bell peppers, quartered lengthwise, ribs and seeds removed
2 teaspoons olive oil
1 medium onion, chopped
4 carrots, chopped
3 garlic cloves, chopped
4 cups canned reduced-sodium vegetable broth
1/2 teaspoon dried thyme
2 packages (10 ounces each) frozen baby lima beans
1/4 cup fresh basil leaves
1 tablespoon fresh lemon juice
1 1/2 cups cooked small pasta, such as ditalini or tiny elbows
Coarse salt and ground pepper
Preparation
Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.
