1. In large saucepot, heat oil over medium heat; add leek and cook 8 minutes, stirring occasionally. Add zucchini; cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add turnip, broth, squash and soy sauce; heat to a boil over high heat. Reduce heat to medium-low; simmer 10 minutes.

2. Stir in orzo; heat to a boil. Reduce heat to medium; stir in tomatoes, corn and Italian seasoning. Cook 8 minutes or until orzo is just tender; stir in salt and pepper to taste. Makes about 10 cups.

• 2 g Fat
• 0 g Saturated Fat
• 0 mg Cholesterol
• 143 mg Sodium
• 13 g Carbohydrates
• 2 g Fiber
• 3 g Sugars
• 0 g Added Sugars
• 2 g Protein