Vegetable Orzo Soup

• 1 medium sweet yellow pepper, chopped
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 jar (24 ounces) garden-style spaghetti sauce
• 1 package (16 ounces) frozen Italian vegetables
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 1/2 pound small red potatoes, quartered
• 1 cup water
• 1/3 cup uncooked orzo pasta
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme

1. Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

sweet yellow pepper, onion, olive oil, garlic, sauce, italian vegetables, cannellini beans, chicken broth, red potatoes, water, orzo pasta, marjoram, thyme

Taken from www.tasteofhome.com/recipes/vegetable-orzo-soup/ (may not work)