Easy Orzo Vegetable Soup

1 tablespoon vegetable oil

1/2 cup diced onion

2 cloves garlic, minced

1 medium carrot, diced

1 stalk celery, diced

1 small zucchini, diced

Two 14 1/2-ounce cans vegetable broth

One 15-ounce can garbanzo beans (chickpeas), undrained, plus 1/2 cup water to rinse can

1/2 cup each frozen corn and peas

1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup orzo

In a large (at least 4-quart) saucepan over medium-high heat, add oil, onion and garlic and saut� a few minutes until tender. Add carrot, celery, zucchini and continue saut�ing until vegetables are mostly tender. Add the vegetable broth, can of garbanzo beans and 1/2 cup water used to rinse out can from beans and the frozen vegetables. Bring just to a boil, reduce to simmer and add thyme, oregano, salt and pepper. Add orzo and continue to simmer until orzo is fully cooked and tender, about eight-to-10 minutes.

Makes about six servings.