LATE-SUMMER VEGETABLE SOUP
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.
Yield serves 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
- (Per Serving)
- Calories: 182
- Fat: 5.6g (0.8g Saturated Fat)
- Protein: 6g
- Carbohydrates: 31.1g
- Fiber: 4.7g
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