Ingredients
1 medium sweet yellow pepper, chopped1 medium onion, chopped2 teaspoons olive oil3 garlic cloves, minced1 jar (24 ounces) garden-style spaghetti sauce1 package (16 ounces) frozen Italian vegetables1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) chicken broth1/2 pound small red potatoes, quartered1 cup water1/3 cup uncooked orzo pasta1/2 teaspoon dried marjoram1/2 teaspoon dried thyme
Preparation
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.
