My Very Favorite Vegetable Soup

• 1 Tablespoon Olive Oil
• 1 whole Large Sweet Onion, Chopped
• 4 cloves Garlic, Minced
• 7 cups Vegetable Broth
• 1 Tablespoon Dried Basil
• 1 teaspoon Thyme
• 1 teaspoon Dried Marjoram
• 1 teaspoon Italian Seasoning
• 1/2 teaspoons Cracked Black Pepper
• 1/4 teaspoons Red Pepper Flakes, Or Up To Double The Amount If You Like It Zesty!
• 1 pound Red Potatoes, Cut Into 1-Inch Cubes
• 1/2 pounds Carrots, Cut Into 1-inch Pieces
• 1 can (15 Oz. Can) White Beans (i.e. Great Northern, Navy, Or Cannellini)
• 1 can (14.5 Oz. Can) Fire Roasted Tomatoes
• 10 ounces, weight Frozen Lima Beans
• 1 pint Tomato Soup (I Use Home-Canned Soup, But Use Whatever Good Quality Soup You Can Get Your Hands On, Chunky Is Great Too!)
• 1/2 cups Uncooked Orzo Pasta
• 2 whole Handfuls Of Chopped Baby Spinach (In The Winter I Substitute Frozen Chopped Spinach, As Much As You Like)
• 1/2 cups Freshly Grated Parmesan, For Serving

1. Coat a large Dutch oven with cooking spray. Add your olive oil and swirl to coat. Saute your onion over medium high heat for about 5 minutes. Add your garlic and saute 2 minutes longer.
2. Add the broth, spices, potatoes, carrots, beans, tomatoes, lima beans, and tomato soup; bring to a boil. Cover partially, reduce heat and simmer for 20 minutes to one hour or however much time you have. Add orzo and cook uncovered for an additional 20 minutes or until pasta is very tender. Add spinach and cook until heated throughout.
3. Ladle into bowls and serve sprinkled with fresh Parmesan and crusty bread. Refrigerate remaining soup in an airtight container or freeze for up to 3 months.

olive oil, sweet onion, garlic, vegetable broth, dried basil, thyme, dried marjoram, italian seasoning, pepper, ubc, red potatoes, carrots, white beans, tomatoes, beans, tomato soup, pasta, winter, freshly grated parmesan

Taken from tastykitchen.com/recipes/soups/my-very-favorite-vegetable-soup/ (may not work)