Vegetable Orzo Soup

This inviting soup is a perfect way to enjoy a rustic-style dish that’s heavy on the veggies but light on the prep work. Hearty broth, protein-rich beans and a handful of orzo help fortify against the cold.

—Taste of Home Test Kitchen

Prep: 15 min. • Cook: 25 min. • Makes: 6 servings

• 1 medium sweet yellow pepper, chopped
• 1 medium onion, chopped
• 2 tsp. olive oil
• 3 garlic cloves, minced
• 1 jar (24 oz.) garden-style spaghetti sauce
• 1 pkg. (16 oz.) frozen Italian vegetables
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 can (14 ½ oz.) chicken broth
• ½ lb. small red potatoes, quartered
• 1 cup water
• ⅓ cup uncooked orzo pasta
• ½ tsp. dried marjoram
• ½ tsp. dried thyme

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.

1 ⅓ cups: 254 cal., 4g fat (0 sat. fat), 2mg chol., 841mg sod., 45g carb. (12g sugars, 8g fiber), 8g pro.