Summer Vegetable Soup with Pasta
5 from 1 vote

Summer Vegetable Soup

This simple, easy, healthy summer vegetable soup is a deliciously satisfying way to enjoy lots of vegetables in a single meal.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6
Calories: 166
Author: Martha | Simple Nourished Living

Ingredients

  • 2 teaspoons olive oil
  • 1-1/2 cups chopped onions
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 small zucchini, halved lengthwise and thinly sliced into half-moons
  • 28 ounces canned diced tomatoes, undrained
  • 1-1/2 cups fresh or frozen corn kernels
  • 6 cups water
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 1/2 cup whole wheat orzo (or other small pasta)
  • 1 cup fresh 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 1/2 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

Weight Watchers PointsPlus: *4
Weight Watchers SmartPoints: *3
Nutrition Facts
Summer Vegetable Soup
Amount Per Serving (1.75 cups)
Calories 166 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 32g11%
Fiber 6g24%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup