Chunky Vegetable Soup

• 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

1. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; saute 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.
2. Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.

vegetable cooking spray, vegetable oil, onion, garlic, water, basil, salt, marjoram, pepper, red potatoes, carrots, cannellini beans, tomatoes, beans, orzo, mozzarella cheese

Taken from www.myrecipes.com/recipe/chunky-vegetable-soup-1 (may not work)