Summer Vegetable Orzo Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
4 small zucchini, halved and thinly sliced
2 (15 ounce) cans diced tomatoes
1 1/2 cups corn
6 cups water
8 ounces green beans, trimmed and cut in 1/3s
1/2 cup orzo pasta
1 cup fresh basil, chopped and divided

Preparation

Heat oil over medium high heat. Add onions and cook, stirring 5-6 minutes or until softened.
Add garlic, salt and pepper; cook for 1 minute.
Stir in zucchini, tomatoes with juice, corn and water. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Stir in beans, orzo, and half the basil; simmer, stirring 15-20 minutes or until orzo is al dente.
Stir in remaining basil.