low-sodium chicken broth
15.5-ounce can cannellini beans, drained and rinsed
large zucchini, cut into bite-size pieces
large yellow squash, cut into bite-size pieces
green beans, cut into bite-size pieces
corn kernels (cut from 2 ears, or frozen)
medium onion, finely chopped
kosher salt and black pepper
fresh dill springs
- In a large saucepan over medium-high heat, bring the broth to a boil.
- Add the cannellini beans, zucchini, yellow squash, green beans, corn, onion, ½ teaspoon salt, and ¼ teaspoon pepper.
- Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the dill.