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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Recipe source: Real Simple (September, 2008) Ingredients:
4 cups chicken broth (or vegetable broth) |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed |
1 zucchini, cut into bite-size pieces |
1 summer squash, cut into bite-size pieces |
1/2 lb green beans, cut into bite-size pieces |
2 cups corn kernels |
1 onion, chopped |
kosher salt |
pepper |
dill |
Directions:
1. In a large bowl (or pot if making right away) combine all ingredients except for dill (broth - onion) and 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Divide mixture among freezer-safe containers - freeze until ready to cook or up to 3 months.
3. To cook transfer frozen soup to a saucepan and simmer over medium heat partially covered for 10 minutes. Uncover and simmer until vegetables are tender (5 more minutes or so) and soup is hot.
4. Stir in dill.
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