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End-Of-Summer Vegetable Soup

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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 pepper

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