Prep Time
18 Mins
Cook Time
21 Mins
Yield
6 servings (serving size: about 1 1/3 cups)

Substitute frozen corn for fresh and 2 (14.5-ounce) cans diced tomatoes, drained, for fresh summer tomatoes, if desired.

How to Make It

Heat olive oil in a large Dutch oven over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add chicken broth; bring to a boil. Stir in green beans, and bring to a boil; cook 3 minutes. Add zucchini, yellow squash, and corn. Bring to a boil, and cook 4 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil. Remove from heat; stir in basil, salt, and pepper.

Oxmoor House Healthy Eating Collection

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