4 ears of corn
2 T. olive oil
1 medium onion
2 cans (14.5 oz. each) Chicken Broth
2 large zucchini, chunked
8 oz. fresh green beans, snipped and chunked
1 can diced tomatoes in juice
1 c. orzo (this is found in the pasta section)
salt & pepper
Place 1 ear of corn at a time in a medium bowl and cut off the corn. This eliminates mess! In pot, heat oil and add onion and season with salt and pepper. Once onions are softened add broth plus 2 c. of water; bring to a boil. Add zucchini, green beans, corn, tomatoes with juice and orzo. Cook uncovered until orzo is tender; about 8-11 minutes. Season again with salt & pepper to your liking and enjoy. Once cooked you can also throw it in a ziploc bag and freeze. When ready to use just warm it up!
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