Late-Summer Vegetable Soup

• • I love dishes like this that have lots of veggies included so I don't have to make a side dish.
    
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  • 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 or chicken 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
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  • 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.
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  • 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.
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  • 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.
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Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.