My Very Favorite Vegetable Soup

Ingredients

• 1 Tablespoon Olive Oil
• 1 whole Large Sweet Onion, Chopped
• 4 cloves Garlic, Minced
• 7 cups Vegetable Broth
• 1 Tablespoon Dried Basil
• 1 teaspoon Thyme
• 1 teaspoon Dried Marjoram
• 1 teaspoon Italian Seasoning
• ½ teaspoons Cracked Black Pepper
• ¼ teaspoons Red Pepper Flakes, Or Up To Double The Amount If You Like It Zesty!
• 1 pound Red Potatoes, Cut Into 1-Inch Cubes
• ½ pounds Carrots, Cut Into 1-inch Pieces
• 1 can (15 Oz. Can) White Beans (i.e. Great Northern, Navy, Or Cannellini)
• 1 can (14.5 Oz. Can) Fire Roasted Tomatoes
• 10 ounces, weight Frozen Lima Beans
• 1 pint Tomato Soup (I Use Home-Canned Soup, But Use Whatever Good Quality Soup You Can Get Your Hands On, Chunky Is Great Too!)
• ½ cups Uncooked Orzo Pasta
• 2 whole Handfuls Of Chopped Baby Spinach (In The Winter I Substitute Frozen Chopped Spinach, As Much As You Like)
• ½ cups Freshly Grated Parmesan, For Serving