Great Recipes

• 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-ounce) can cannelloni 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

Make-Ahead Tip: Make this soup ahead, and then refrigerate in an airtight container for up to one week, or freeze for up to three months.

Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute 5 minutes or until tender. Add water and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add orzo, and cook, uncovered, over medium heat an additional 10 minutes or until orzo is tender. Ladle soup into individual bowls; sprinkle with mozzarella cheese.

Courtesy of Weight Watchers Magazine