LATE SUMMER VEGETABLE AND WHITE BEAN SOUP!!! If you’re in the market for a fabulous recipe for this seasonal transition phase, I highly recommend whipping up a batch of this fresh and flavorful veggie-packed soup. It’s great as a light meal with some crusty bread or a grilled cheese, but you can also add a little extra heft by adding a cooked grain or pasta into the mix. Some browned sausage or pancetta would also be welcome, or increase the broth a bit, and simmer a few chicken thighs in the soup (shred the meat once cooked)! __ Late Summer Vegetable and White Bean Soup Serves 4 Ingredients: 2 tablespoons extra-virgin olive oil 1 medium zucchini, cut into a medium dice 1 yellow squash, cut into a medium dice 1 large shallot, minced Kosher salt Black pepper 1 can navy beans (or beans of your choice!), drained and rinsed 1 ear of corn 1 dry pine cherry tomatoes, sliced in half crosswise 1 quart vegetable broth 1 tablespoon balsamic vinegar 1⁄2(ish) cup pesto of your choice __ Instructions: 1️⃣ Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot. When hot, add the zucchini, squash, shallot, a couple good pinches of salt, and a few cranks of black pepper. Cook for 5 minutes just until the vegetables are beginning to soften. 2️⃣ Place half of the beans in a small bowl and mash them with a fork. Set aside. 3️⃣ Remove the kernels from the ear of corn, and add them to the pan along with the tomatoes. Cook for 2 minutes, then add the mashed beans, whole beans, and broth. Break the corn cob in half and add it to the pan as well. Bring the soup to a boil, then lower to a simmer. Cover and cook for 20 minutes. 4️⃣ Remove the corn cob from the soup. Turn off the heat and stir in the balsamic. Taste and add extra salt and pepper until adequately seasoned. 5️⃣ Ladle the soup into bowls and top with a generous dollop of pesto.