Vegetable Soup

Now that the holidays are over, lots of people are trying to get back on track.  I know I am not the only one who indulged quite a bit and barely got any exercise in.  Besides exercising more, I am trying to plan some healthier meals for us to help counteract all those cookies and comfort foods. I think soup is the perfect answer-it's healthy and tastes so good on a cold winter night.  This version of vegetable soup is quite hearty so it will definitely fill you up.  I like to pair it with soft garlic knots to make a satisfying dinner.

Vegetable Soup

1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced

4 cups chicken broth (or use vegetable broth for a real vegetarian soup)
2 teaspoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon dried marjoram
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 pound red potatoes, cut into one-inch cubes
2 carrots, cut into 1/2-inch pieces
1 can cannellini beans, drained
1 (14.5-oz.) can whole tomatoes, undrained and chopped
6 oz. frozen lima beans

6 oz frozen peas
1/3 cup uncooked orzo
1/2 shredded part-skim mozzarella or Parmesan

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes.

Add broth and next eleven ingredients (basil-peas) and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Increase heat to medium-high and simmer, uncovered, ten minutes more.

Add orzo. Cook, uncovered, for ten minutes.

Ladle into bowls and sprinkle with cheese.

Source: APPLE A DAY, originally from The Complete Cooking Light Cookbook