Chunky Vegetable Soup

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 in 1 inch cubes
1/2 pound small carrots, cut in one inch pieces
1 (15 oz) can cannellini or other white beans, drained
1 can whole tomatoes, undrained and chopped
1 (10 oz) package frozen lima beans
1/2 cup cooked orzo (rice shaped pasta)
1/2 cup shredded part-skim mozzarella cheese

Coat a large Dutch oven (big soup pot) with cooking spray, add oil, and place over medium heat until hot.
Add onion and garlic, saut? 5 minutes or until tender.
Add water and next 9 ingredients (water through lima beans); bring to a boil.
Cover, reduce heat and simmer 20 minutes. Add orzo, cook uncovered another 10 minutes Ladle in individual bowls, sprinkle with cheese.
Leeway: Add 3 chicken bouillon cubes, or use defatted chicken broth instead of water. I have substituted kidney beans for white beans, and pearl barley for orzo for a different variation that we seem to like better. If you use barley, add it when you put in the water, it requires more cooking time. You may need to simmer longer. This soup always tastes great on a cold day after a long run. It can last up to a week in an airtight container, or be frozen for three months. Soup makes an excellent meal in itself, especially when you want a light dinner.