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Prep Time: 18 Minutes Cook Time: 21 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Substitute frozen corn for fresh and 2 (14.5-ounce) cans diced tomatoes, drained, for fresh summer tomatoes, if desired. Ingredients:
2 teaspoons olive oil |
1 1/2 cups diced onion (about 1 large) |
1 garlic clove, minced |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
2 1/4 cups (1-inch) sliced fresh green beans (about 8 ounces) |
1 1/4 cups diced zucchini (about 1 small) |
1 1/4 cups diced yellow squash (about 1 small) |
1 cup fresh corn kernels (about 2 ears) |
2 large tomatoes (about 1 1/2 pounds), chopped |
1/2 cup chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. 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.
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