Chunky Vegetable Soup

By dashy_65

Ingredients

• Vegetable cooking spray
• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 7 cups water
• 1 tablespoon dried basil
• 3/4 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper
• 1 pound red potatoes, cut into 1-inch cubes
• 1/2 pound small carrots, cut into 1-inch pieces
• 1 (15 1/2-ounce) can cannellini beans or other white beans, drained
• 1 (14.5-ounce) can whole tomatoes, undrained and chopped
• 1 (10-ounce) package frozen large lima beans or green peas
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

Step 1

Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes or until tender. Add water and next 9 ingredients (water through lima beans or green peas); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add orzo; cook, uncovered, over medium heat an additional 10 minutes. Ladle soup into individual bowls, and sprinkle with cheese.

Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.

224 cal, 2.9g fat, 40.4g carb, 5.2g fiber, 574mg sodium