Late-Summer Vegetable Soup

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• Coarse salt and ground pepper
• 2 cans (14.5 ounces each) low-sodium vegetable or chicken broth
• 2 cups water
• 2 large zucchini, halved lengthwise and thinly sliced crosswise
• 8 ounces green beans, trimmed and cut into thirds
• 3 cups fresh (from about 4 ears) or frozen corn kernels (do not thaw)
• 1 can (14.5 ounces) diced tomatoes in juice
• 1/2 cup orzo

1. In a 5-quart Dutch oven or other heavy pot, heat oil over medium.
2. Add onion; season with salt and pepper.
3. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
4. Add broth and the water; bring to a boil.
5. Add zucchini, green beans, corn, tomatoes (with their juice), and orzo; stir to combine.
6. Cook, uncovered, until orzo is tender, 8 to 11 minutes.
7. Season with salt and pepper and serve.
8. (Per Serving)
9. Calories: 182
10. Fat: 5.6g (0.8g Saturated Fat)
11. Protein: 6g
12. Carbohydrates: 31.1g
13. Fiber: 4.7g

olive oil, onion, salt, vegetable, water, zucchini, green beans, corn, tomatoes, orzo

Taken from www.epicurious.com/recipes/food/views/late-summer-vegetable-soup-387703 (may not work)