End-Of-Summer Vegetable Soup

Ingredients

• 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 black pepper
• 1/4 cup fresh dill springs

Directions

1. In a large saucepan over medium-high heat, bring the broth to a boil.
2. Add the cannellini beans, zucchini, yellow squash, green beans, corn, onion, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the dill.