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3tbspolive oil
3 large shallots (chopped)
1 sprig of rosemary (3" long)
1 medium zucchini (cut into 1/2" chunks)
1 medium summer squash (cut into 1/2" chunks)
12lbgreen beans (cleaned, picked, and chopped)
2cfresh corn (6 ears, removed from cob)
34lbof potatoes (scrubbed, unpeeled, and cut into 1/4" pieces)
3cloveof garlic (chopped)
5cvegetable stock
1cStonyfield Organic Low Fat Plain Yogurt
1pinchkosher salt
1pinchcrushed red pepper
  toasted almonds for garnish (optional)
  fresh herbs for garnish (optional)
  drizzled olive oil for garnish (optional)

Directions

  1. Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes.
  2. Let the soup cool a bit and purée with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve.

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