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Tuesday, August 4, 2009

FOOD FOR THE BODY


End-of-Summer Vegetable Soup (from http://www.realsimple.com/)


Serves: 6

Points: 2


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


Freeze it. 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. 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.

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