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.
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
How to Make It
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.
Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.
This is so delicious! But I did make a few changes. I used half beef broth and half chicken broth instead of water, Italian stewed tomatoes instead of plain, added chopped celery and fresh chopped parsley. I also added some leftover prime rib roast meat and grilled asparagus. Talk about flavor! I will definitely make this again using my same substitutes. I sauteed all the vegetables together at the same time. I didn't find it necessary to saute the onion and garlic by themselves and then add the rest. It works just fine the way I did it.
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