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    Chunky Vegetable Soup

    Source of Recipe


    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 in 1 inch cubes
    1/2 pound small carrots, cut in one inch pieces
    1 (15 oz) can cannellini or other white 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

    1. Coat a large Dutch oven (big 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 9 ingredients (water through lima beans); bring to a boil
    4. Cover, reduce heat and simmer 20 minutes. Add orzo, cook uncovered another 10 minutes
    Ladle in individual bowls, sprinkle with cheese.




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