What
you need,
2
tbsp. olive oil
1
medium onion, diced
Salt
and Pepper
2
cups low sodium chicken broth
2
cups water
2
small zucchini, halved and thinly sliced crosswise
2
cups green beans cut into thirds
3
cups corn, fresh or frozen
1
15oz can diced tomatoes, in juice
½
cup orzo
In
a large heavy bottomed pot, heat oil over medium heat. Add in the onions, season with salt and
pepper. Cook for 3-5 minutes until the onions are soft and translucent.
Add
in the broth and water, bring to a boil.
Add in the zucchini, green beans, corn and can of tomatoes (with the
juice), add in the orzo, and stir to combine.
Cook uncovered for 12-15 minutes until the veggies are tender and the
orzo is cooked. Season with salt and
pepper to taste.
Jen of My Tiny Oven
