Summer Vegetable Orzo Soup

• 2 teaspoons olive oil
• 1 1/2 cups chopped onions
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 4 small zucchini, halved and thinly sliced
• 2 (15 ounce) cans diced tomatoes
• 1 1/2 cups corn
• 6 cups water
• 8 ounces green beans, trimmed and cut in 1/3s
• 1/2 cup orzo pasta
• 1 cup fresh basil, chopped and divided

1. Heat oil over medium high heat. Add onions and cook, stirring 5-6 minutes or until softened.
2. Add garlic, salt and pepper; cook for 1 minute.
3. Stir in zucchini, tomatoes with juice, corn and water. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Stir in beans, orzo, and half the basil; simmer, stirring 15-20 minutes or until orzo is al dente.
6. Stir in remaining basil.

olive oil, onions, garlic, salt, cracked black pepper, zucchini, tomatoes, corn, water, green beans, orzo pasta, fresh basil

Taken from www.food.com/recipe/summer-vegetable-orzo-soup-509119 (may not work)