End-of-Summer Vegetable Soup

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Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 140 calories
    • Fat 1 g
    • Cholesterol 3 mg
    • Sodium 273 mg
    • Protein 9 g
    • Carbohydrate 26 g
    • Sugar 6 g
    • Fiber 6 g

Ingredients

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