End-of-Summer Vegetable Soup

End-of-Summer Vegetable Soup
Quentin Bacon
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Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

4
cups
low-sodium chicken broth
1
15.5-ounce can cannellini beans, drained and rinsed
1
large zucchini, cut into bite-size pieces
1
large yellow squash, cut into bite-size pieces
1/2
pound
green beans, cut into bite-size pieces
2
cups
corn kernels (cut from 2 ears, or frozen)
1
medium onion, finely chopped
kosher salt and black pepper
1/4
cup
fresh dill springs

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.
Allison Fishman
August 2008

Nutritional Information

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

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