Ingredients
| Vegetable cooking spray | | 2 tsp. | vegetable oil | | 1 cup | chopped onion | | 2 cloves | garlic, minced | | 7 cups | water | | 1 tbsp. | dried basil | | 3/4 tsp. | salt | | 1/2 tsp. | dried marjoram | | 1/2 tsp. | pepper | | 1 lb. | red potatoes, cubed | | 1/2 lb. | sm. carrots, cubed | | 1 can | (15-1/2 oz.) cannelloni beans, drained, | | 1 can (14-1/2 oz.) | whole tomatoes, undrained and chopped | | 1 pkg. (10 oz.) | frozen lg. lima beans | | 1/2 cup | orzo, uncooked | | 1/2 cup | shredded mozzarella cheese, part skim milk |
1 Recipe Reviews
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This soup was wonderful. My husband thought it could have used an extra can of tomatoes, but I liked it as is.
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Instructions
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.
Author's Comments
4 Weight-Watcher Points
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