2 Tbsp. olive oil

1 cup chopped yellow onion

1 cup diced carrot

1 cup thinly sliced fennel bulb (reserve some fronds for topping)

1 cup cut green beans, about 1 1/2-inches

4 large cloves garlic, minced

1/2 tsp. finely chopped fresh rosemary

1 carton (32 oz.) College Inn® Vegetable Stock

1 cup water

1/4 cup uncooked orzo pasta

3 cups any combination of green vegetables, cut into bite-size pieces (broccoli flowerets, zucchini, asparagus, frozen peas)

1 cup frozen shelled edamame or 1 can (15 oz.) cannellini beans, rinsed and drained

1 Tbsp. fresh lemon juice

Optional Toppings

Red pepper flakes, fresh herb leaves such as fennel, mint, basil and parsley, shredded Parmesan

1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, fennel, green beans, garlic and rosemary; cook about 5 minutes, stirring frequently, until onion is softened.

2. Add stock and water; bring to a boil over high heat. Stir in orzo and return to a boil. Cover; reduce heat to medium and simmer 5 minutes.

3. Stir in choices of green vegetables, edamame and lemon juice; cover and simmer 5 to 6 minutes until orzo is tender. Season to taste with salt and pepper. Serve with toppings, as desired.