Chunky Vegetable Soup

Chef Thomas

Chunky Vegetable Soup

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Ingredients

• 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 one inch pieces
• 1 (15 oz.) can cannellini beans, drained
• 1 can whole tomatoes, undrained and chopped
• 1 (10 oz.) package frozen lima beans
• 1/2 cup cooked orzo (rice shaped pasta)
• 1/2 cup shredded part-skim mozzarella cheese

Instructions

1. Coat a large soup pot with cooking spray, add oil, and place over medium heat until hot.
2. Add onion and garlic, sauté 5 minutes or until tender.
3. Add water and next 10 ingredients and bring to a boil.
4. Cover, reduce heat and simmer 20 minutes. Add orzo, cook uncovered another 10 minutes.
5. Ladle in individual bowls, sprinkle with cheese.

Nutrition

Calories

816 cal

Fat

22 g

Carbs

130 g

Protein

32 g

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