End-of-Summer Vegetable Soup

As summer draws to a close, there's no better way to celebrate the season's bounty than with a vibrant End-of-Summer Vegetable Soup. This delightful dish is not only a feast for the eyes but also a nourishing option for those seeking a healthy, vegetarian meal. Packed with an array of colorful vegetables like zucchini, yellow squash, and green beans, this soup is a perfect way to utilize the last of your garden harvest or those fresh farmer's market finds.

With a health score of 52, this soup is a guilt-free indulgence, offering a satisfying blend of flavors while being gluten-free and dairy-free. Each serving is a mere 186 calories, making it an excellent choice for a light lunch, a starter for dinner, or even a wholesome snack. The addition of cannellini beans not only enhances the soup's texture but also provides a hearty dose of protein, ensuring you feel full and satisfied.

What’s more, this recipe is incredibly versatile. You can prepare a large batch and freeze portions for later, making it a convenient option for busy weeknights. Simply simmer the frozen mixture, stir in some fresh dill for a burst of flavor, and you have a delicious, homemade soup ready in just 20 minutes. Embrace the flavors of the season and enjoy a warm bowl of this comforting End-of-Summer Vegetable Soup!