Late Summer Vegetable Soup

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 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
• ½ cup orzo

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