End of Summer Vegetable Soup

• 4 cups low sodium vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 large zucchini, cut into bite-sized pieces (or substitute peeled winter squash)
• 1 large yellow squash, cut into bite-sized pieces
• 1/2 lb green beans, cut into bite-sized pieces or slivered hardy greens like kale or chard
• 2 cups corn kernels (from 2 ears)
• 1 medium onion, finely chopped
• Kosher salt and black pepper, to taste
• 1/4 cup fresh dill or cilantro or a healthy dollop of pesto of your choice
• Olive oil

In large saucepan over medium-high heat, bring broth to boil. Add 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 dill or cilntro or pesto and drizzle with olive oil. Serve or pack in a thermos for a great lunch on the go.