Late-Summer Vegetable Soup

Name: Late-Summer Vegetable Soup
Yield: serves 6
Ingredients: 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

December 22, 2011

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.

Recipe notes

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