End of Summer Vegetable Soup

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End of Summer Vegetable Soup
Prep/Cook
30 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

4 ears fresh corn, husks and silks removed (can sub 2 cups frozen corn)
2 tablespoons Simple Truth Organic Extra Virgin Olive Oil
1 Vidalia onion, chopped
coarse salt and freshly ground pepper, to taste
4 cups Simple Truth Organic Vegetable Broth
2 cups water
2 zucchini, halved lengthwise and sliced
2 yellow squash, halved lengthwise and sliced
1/2 pound green beans, stems removed
1 14.5 ounce can Simple Truth Organic Diced Tomatoes, with juice
1/2 cup orzo pasta
1/4 cup shredded Parmesan cheese

Directions

  1. Inside a bowl, stand up the ears of corn and, using a sharp knife, carefully slice downward to release kernels.
  2. Heat the oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook, stirring frequently until the onion is translucent, about 5 minutes.
  3. Add the broth and water and bring to a boil. Add the zucchini, squash, beans, corn and tomatoes, with juice. Add the orzo and cook, uncovered for 10 minutes or until the orzo is cooked. Season with salt and pepper and serve with Parmesan.

Nutritional Info *per serving

calories 319
grams protein 15
grams total fat 12
grams fiber 8
grams saturated fat 4
grams carbohydrates 42
mgs cholesterol 10
mgs sodium 319 906
grams protein 15
grams total fat 12
grams fiber 8
grams saturated fat 4
grams carbohydrates 42
mgs cholesterol 10
mgs sodium 906

Nutritional Info *per serving

calories 319
grams protein 15
grams total fat 12
grams fiber 8
grams saturated fat 4
grams carbohydrates 42
mgs cholesterol 10
mgs sodium 319 906
grams protein 15
grams total fat 12
grams fiber 8
grams saturated fat 4
grams carbohydrates 42
mgs cholesterol 10
mgs sodium 906