Chunky Vegetable Soup

By Hklbrries

Ingredients

• 2 tsp vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 7 cups water
• 1 tbsp dried basil
• 3/4 tsp salt
• 1/2 tsp dried marjoram
• 1/2 tsp pepper
• 1 pound red potatoes, cut in 1-inch cubes
• 1/2 pound small carrots, cut in 1-inch pieces
• 1 (15 ounce) can cannellini or other white beans, drained
• 1 can whole tomatoes, undrained and chopped
• 1 (10 ounce) package frozen lima beans
• 1/2 cup cooked orzo (rice shaped pasta)
• 1/2 cup shredded part-skim Mozzarella cheese

Preparation

Step 1

Coat a large Dutch oven (big soup pot) with cooking spray, add oil, and place over medium heat until hot.

Add onion and garlic. Saute 5 minutes or until tender.

Add water and next 9 ingredients (water through lima beans); bring to a boil.

Cover, reduce heat and simmer 20 minutes. Add orzo, cook uncovered another 10 minutes.

Ladle in individual bowls, sprinkle with cheese.