End-of-Summer Vegetable Soup

Ingredients

• Freeze It
• 4 cups low-sodium chicken broth
• 1 15.5-ounce can cannellini beans, drained and rinsed
• 1 large zucchini, cut into bite-size pieces
• 1 large yellow squash, cut into bite-size pieces
• 1/2 pound green beans, cut into bite-size pieces
• 2 cups corn kernels (cut from 2 ears, or frozen)
• 1 medium onion, finely chopped
• Kosher salt and pepper

Preparation

1. 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 It
   Frozen soup mixture
   1/4 cup fresh dill sprigs
   
   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.