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Vegetable Orzo Soup Exps163577 Sd2401791a10 17 1bc Rms 2

Vegetable Orzo Soup

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 6 servings (2 quarts).
This hearty soup is a perfect way to straddle winter and spring. Beans, red potatoes and orzo fortify against the cold, while fresh and frozen vegetables hint at the warmer, sunnier days to come. —Simple & Delicious Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

1-1/3 cups: 254 calories, 4g fat (0 saturated fat), 2mg cholesterol, 841mg sodium, 45g carbohydrate (12g sugars, 8g fiber), 8g protein.

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