End-of-Summer Vegetable Soup

Name: End-of-Summer Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 439 grams cannellini beans, drained and rinsed; 473 milliliters corn kernels (cut from 2 ears, or frozen); 6 servings Freeze It; 227 grams green beans, cut into bite-size pieces; 6 servings Kosher salt and pepper; 946 milliliters low-sodium chicken broth; 1 medium onion, finely chopped; 1 large yellow squash, cut into bite-size pieces; 1 large zucchini, cut into bite-size pieces

End-of-Summer Vegetable Soup is a gluten free, dairy free, and vegetarian soup. This recipe serves 6. One serving contains 186 calories, 11g of protein, and 2g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up beans, corn kernels, zucchini, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In a large bowl, combine the broth, cannellini beans, zucchini, yellow squash, green beans, corn, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the mixture among freezer-safe containers. Freeze until ready to cook, up to 3 months. Cook ItFrozen soup mixture1/4 cup fresh dill sprigs

Ingredients you will need

Cannellini Beans

Yellow Squash

Green Beans

Fresh Dill

Zucchini

Pepper

Broth

Onion

Corn

Salt

Soup

Equipment you will use

Bowl

Transfer the frozen soup mixture to a saucepan. Simmer over medium heat, partially covered, for 10 minutes. Uncover and simmer until the vegetables are tender, 4 to 5 minutes. Stir in the dill.

Ingredients you will need

Vegetable