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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hearty soup is a perfect way to straddle winter and spring. Beans, red potatoes and orzo fortify against the cold, while fresh and frozen vegetables hint at the warmer, sunnier days to come. âSimple & Delicious Test Kitchen Ingredients:
1 medium sweet yellow pepper, chopped |
1 medium onion, chopped |
2 teaspoons olive oil |
3 garlic cloves, minced |
1 jar (24 ounces) garden-style spaghetti sauce |
1 package (16 ounces) frozen italian vegetables |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) chicken broth |
1/2 pound small red potatoes, quartered |
1 cup water |
1/3 cup uncooked orzo pasta |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
Directions:
1. Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender. Yield: 6 servings (2 quarts).
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