Green Minestrone - College Inn

Ingredients

• 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