Total time: 30 mins

Ingredients:

Yield: 6 servings

• • 1 Medium 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
  • 15 oz can white kidney beans, rinsed and drained
  • 14 1/2 oz can chicken broth
  • 1/2 lb small red potatoes, quartered
  • 1 cup water
  • 1/3 cup uncooked orzo pasta
  • 1/2 tsp marjoram
  • 1/2 tsp dried thyme

Directions:

1. 1. Saute pepper and onion in Dutch oven until tender. Add garlic; cook 1 minute longer.
   2. Stir in remaining ingredients; bring to a boil.
   3. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.