4 cups low sodium vegetable broth1 can cannellini beans, drained and rinsed1 large zucchini, cut into bite-sized pieces1 large yellow squash, cut into bite-sized pieces1/2 lb green beans, cut into bite-sized pieces2 cups corn kernels (from 2 ears)1 medium onion, finely choppedKosher salt and black pepper, to taste
1/4 cup fresh dill sprigs
In a large saucepan over medium-high heat, bring the broth to a boil.Add the cannellini beans, zucchini, yellow squash, green beans, corn, onion, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the vegetables are tender, 8 to 10 minutes.
Stir in the dill and serve or pack in a thermos for a great lunch on the go.
Adapted from Real Simple