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End-of-Summer Vegetable Soup

End-of-Summer Vegetable Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a large saucepan over medium-high heat, bring the broth to a boil.
  2. Add the cannellini beans, zucchini, yellow squash, green beans, corn, onion, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the dill.
By September, 2008

Nutritional Information

  • Per Serving
  • Calories 140
  • Fat 1g
  • Cholesterol 3mg
  • Carbohydrate 26g
  • Sodium 273mg
  • Protein 9g
  • Fiber 6g
  • Sugar 6g
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

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