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Using a food processor disc for shredding, shred the garlic and onion, and set aside.
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Using the same disc and bowl (no need to clean up), shred the veggies one after the other, emptying the bowl as it fills up.
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Preheat a large pot with the olive oil over medium-high heat. Add in the garlic and onion mixture first and sauté them for just 3 minutes until they soften up.
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Add in all the shredded veggies, a pinch of salt and oregano. Sauté the shredded veggies for 3 more minutes until slightly softened.
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Add in the Prego Farmers' Market® sauce, vegetable stock, seasoning and give the soup a mix.
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bring the soup to a boil, and when it starts to boil, lower the temperature to medium and cover your pot.
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Let the soup cook for about 20 minutes until veggies have softened. Add in the orzo pasta and beans, cover the pot again and let the soup cook for 7 more minutes until the pasta has cooked.
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Turn off the heat, add in the basil and mix well.
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Serve the soup right away with cheese if you like, some croutons and more basil. Enjoy! :)