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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This hearty vegetable soup is a great meal for chilly fall and winter nights. Serve with crusty French bread and a green salad for a well-rounded supper. 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 |
1/2 cup uncooked orzo (rice-shaped pasta) |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
Directions:
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); 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.
2. Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.
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