WHY IT’S LIGHT Packed with seasonal vegetables, this soup needs little added fat—just two tablespoons olive oil—and just a half cup orzo to feel hearty. The soup freezes well, so you may want to double the recipe and save a batch to eat during cooler months.

　　

Ingredients

serves 6

　　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

　　

Step 1

In a 5-quart Dutch oven or other heavy pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

　　

Step 2

Add broth and the water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with their juice), and orzo; stir to combine. Cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper and serve.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 182

　　

Step 5

Fat: 5.6g (0.8g Saturated Fat)

　　

Step 6

Protein: 6g

　　

Step 7

Carbohydrates: 31.1g

　　

Step 8

Fiber: 4.7g

　　Everyday Food: Light