4 ears corn, husks & silks removed
2 Tbs olive oil
1 medium onion, chopped
salt & pepper
2, 14.5 oz cans reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise & thinly sliced
8 oz green beans (stem ends removed), cut into thirds
14.5 oz can diced tomatoes in juice
1/2 cup orzo
1. 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. (Really, Martha? You don’t use the cobs? Throw them out?)
2. In a Dutch oven or 5-quart pot, heat oil over medium heat. Add onion; season with salt & pepper. Cook, stirring frequently, until onion is translucent, 3-5 minutes.
3. 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, 8-11 minutes. Season with salt & pepper.
*To freeze: Ladle 1.5 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.