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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


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 and serve or pack in a thermos for a great lunch on the go.

Adapted from Real Simple

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