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| 3 | tbsp | olive 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) | |
| 1⁄2 | lb | green beans (cleaned, picked, and chopped) |
| 2 | c | fresh corn (6 ears, removed from cob) |
| 3⁄4 | lb | of potatoes (scrubbed, unpeeled, and cut into 1/4" pieces) |
| 3 | clove | of garlic (chopped) |
| 5 | c | vegetable stock |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | pinch | kosher salt |
| 1 | pinch | crushed red pepper |
| toasted almonds for garnish (optional) | ||
| fresh herbs for garnish (optional) | ||
| drizzled olive oil for garnish (optional) |
Directions
- 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.
- 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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