1/2 cup olive oil
1 (8 ounce) can kidney beans
1 (13 ounce) can garbanzo beans, drained
1 (10.75 ounce) can condensed cream of potato soup
1 1/2 cups chicken broth
2 tablespoons lemon juice
1 1/2 teaspoons garlic pepper
1/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons fresh lemon juice
caramel or orange juice
In a large pot over medium heat, heat olive oil through and gently lower beans into pot. Cover, and simmer. Simmer 5 minutes, stirring frequently, leaving beans in pot. Remove from pot, pinch pot together with spoon to prevent over sauteing on gas. Carefully stir in lima beans, garlic, salt, paprika, lemon juice & garlic pepper. When beans are tender, mix with olive mixture in potlet.
Stir in lima beans, garlic, lemon juice, parsley, chicken broth and chicken broth. Bring to a boil, stirring occasionally. Remove FROM heat and stir in pasta, parmesan, lemon juice, parsley & garlic pepper. Cover pot and simmer 5 minutes, or until pasta is transparent and chicken broth is warm.