Here’s a dinner to welcome the official start of summer. It’s a bright blend of summer zucchini, green beans and tomatoes. A little goat cheese mixed in at the end gives the soup a creamy texture. It’s a simple, vegetarian dinner that also tastes great the next day, so make extra if you like.

I use Roma tomatoes for the soup. They are firm and have more flesh and less juice than other types of tomatoes, giving the soup a thick, tomato texture. They are also called plum or Italian plum tomatoes.

Helpful Hints

- You can use any type of green vegetables. Use the recipe quantities as a guideline.

- You can use cannellini beans instead of navy beans.

Countdown

- Prepare ingredients.

- Make soup.

Shopping List

To buy: 1 large zucchini, 1 package green beans, 2 Roma tomatoes, 1 bottle ground turmeric, 1 container reduced-sodium vegetable broth, 1 can reduced-sodium diced tomatoes, 1 can reduced-sodium navy beans and 1 small package plain goat cheese.

Staples: olive oil, onion, garlic, salt and black peppercorns.