End of Summer Vegetable Soup

Ingredients

• 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

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