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

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 information

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

Preparation

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

Recipe information

Ingredients

Preparation

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Recipe notes