Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite sized pieces
4 medium tomatoes, chopped into bite sized pieces
2 TBS fresh parsley
1 tsp dried basil (or 1 TBS fresh)
 2 TBS butter
1 medium onion, chopped
1/4 C flour
1 tsp salt
1/4 tsp pepper
3 cuts low sodium chicken broth
1 tsp lemon juice
1 (12 oz) can evaporated milk
1 1/2 C frozen or fresh corn
1/4 C freshly grated Parmesan cheese 

In a large pot, melt butter over medium heat. Add zucchini, basil, parsley, and onion and saute, stirring occasionally, for 2-3 minutes. Add flour, salt and pepper, and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.

Bring the soup to a boil and reduce the heat to medium0low. Cover the soup and summer until the corn and zucchini are tender. Stir in the cheese just before serving. 

Summer Vegetable Soup

Ingredients:

1 medium carrot, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 small red onion, chopped
2 TBS olive oil
2 garlic cloves, minced
3 cans chicken broth
4 C fresh spinach
1 can great northern beans
1 can diced tomatoes (undrained)
1 tsp thyme
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
1/4 C Parmesan cheese (freshly grated)

Saute carrot, zucchini, yellow squash, and onion until tender. Add garlic, saute for 1 minute. Add broth, spinach, beans, tomatoes, thyme, salt, oregano, and pepper.

Bring to a boil. Reduce heat. Simmer uncovered for 15 minutes, or until tender. Before serving, sprinkle with cheese.