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What you need:

2 tbsp. extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 cup white wine
6 cups Roasted Vegetable Stock (Trader Joe's has a nice low sodium one)
2 cups of water
2 tsp. chopped fresh rosemary or 1 teaspoon dried rosemary
1- 1/2 cups fresh or frozen lima beans
1 red bell pepper, seeded and cut into 1-inch julienne strips
2 cups corn kernels
1 tsp. salt (or less!) or ( a salt alternative)
1 squeeze lemon juice
1 or 2 dashes balsamic vinegar
Fresh-ground black pepper

What to do:

1.  In a stockpot or large saucepan, heat the olive oil over medium-high heat.  Add the onions, and let them cook for 10 minutes, stirring occasionally, or until they begin to brown at the edges.  Add the garlic, and cook 1 minute more.  Stir in the wine, stock, water, and rosemary.  Bring the mixture to a simmer, and cook, covered, for 10 minutes.

2.  Add the Lima beans, red pepper, corn, and salt.  Let the soup simmer another 5 minutes.  Then squeeze a bit of lemon into the soup, add a dash or two of balsamic vinegar, and stir in the salt and pepper to taste.  Serve the soup topped with Parmesan cheese (don't worry, a little for taste won't do you in.)

Serves 6
This recipe comes from Vegetarian Planet, by Didi Emmons