Sign up at Stoneyfield Moo newsletter for more great recipes like the one below and other great surprises!! h ttp://www.stonyfield.com/user/newsletters 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,