This soup was delicious!
What you need,
2 tbsp. olive oil
1 medium onion, diced
Salt and Pepper
2 cups low sodium chicken broth
2 cups water
2 small zucchini, halved and thinly sliced crosswise
2 cups green beans cut into thirds
3 cups corn, fresh or frozen
1 15oz can diced tomatoes, in juice
½ cup orzo
In a large heavy bottomed pot, heat oil over medium heat. Add in the onions, season with salt and pepper. Cook for 3-5 minutes until the onions are soft and translucent.
Add in the broth and water, bring to a boil. Add in the zucchini, green beans, corn and can of tomatoes (with the juice), add in the orzo, and stir to combine. Cook uncovered for 12-15 minutes until the veggies are tender and the orzo is cooked. Season with salt and pepper to taste.
This soup was perfect. I was surprised at how fast this soup came together; it made a really great weeknight meal. There were lots of left overs which made great lunches.
Recipe from Martha Stewart Everyday Light Cookbook