Spring Tomato Orzo

1: Heat olive oil over medium heat in a large pot or dutch oven.

2: Add the onions and cook, stirring occasionally, until tender, about 5 to 7 minutes.

3: Turn the heat to medium-low, add the zucchini and garlic, and cook until fragrant, about 2 more minutes, stirring often.

4: Add the tomatoes, basil, red pepper flakes, sea salt, and black pepper. Cook, stirring occasionally, until the tomatoes are wilted, about 10 to 15 minutes.

5: Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.

6: Add veggie broth and bring to a simmer over medium heat.

7: Add the orzo, chickpeas, and corn and mix well.

8: Reduce heat to low, cover, and simmer until the pasta is cooked, about 10 to 15 minutes.