4smallzucchini, halved lengthwise and thinly sliced into half-moons
28ouncescanned diced tomatoes, undrained
1-½cupsfresh or frozen corn kernels
6cupswater
8 ouncesgreen beans, trimmed and cut into 2-inch pieces
½ cupwhole wheat orzo (or other small pasta)
1cupfresh basil leaves, chopped, divided
Instructions
In a large saucepan or soup pot, heat the olive oil over medium heat.
Add the onions and cook, stirring occasionally, until they are softened, about 5 minutes.
Add the garlic, salt and pepper and cook, stirring all the while, for 1 minute.
Stir in the zucchini, tomatoes with their juice, corn and water. Bring to a boil over medium-high heat.
Lower the heat and simmer, stirring occasionally, for 15 minutes.
Stir in the green beans, orzo and ½ cup of the basil and continue to simmer, stirring occasionally, until the orzo is tender, 12 to 20 minutes.
Stir in the remaining basil before serving.
Recipe Notes
Serving size: 1-¾ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Summer Vegetable Soup
Amount Per Serving (1.75 cups)
Calories 166Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 32g11%
Fiber 6g24%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.