Ingredients

4 ears corn, husks and silks removed

2 tablespoons olive oil

1 medium onion, chopped

Coarse salt and ground pepper

2 cans (14.5 ounces each) reduced-sodium vegetable broth

2 large zucchini, halved lengthwise and thinly sliced

8 ounces green beans (stem ends removed), cut into thirds

1 can (14.5 ounces) diced tomatoes, in juice

1/2 cup orzo

Preparation

Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.

In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.