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Mediterranean Tomato, Oregano And Orzo Soup

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Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, cut into wedges

2 cups butternut squash, peeled and cut into cubes

1/2 cup zucchini, cleaned and sliced

1 cup carrots, peeled and julienne-cut

3 1/2 cups fresh tomatoes, peeled and hand-crushed

1 tablespoon fresh bay leaves, minced

1 tablespoon fresh oregano leaves, chopped

15 ounces garbanzo beans, canned, drained and rinsed

2 cups chicken broth

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon salt

3/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper

1 1/2 cups dried orzo pasta

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