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story.lead_photo.caption Summer vegetable soup. (Linda Gassenheimer/TNS)

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

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

Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]

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SUMMER VEGETABLE SOUP

Makes: 2 servings

1 tablespoon olive oil

1 cup sliced onion

1 cup sliced zucchini

2 crushed garlic cloves

1 cup green beans, cut into 1-inch pieces

1 cup sliced Roma tomatoes

2 cups reduced-sodium vegetable broth

1 cup canned reduced-sodium diced tomatoes

1/4 teaspoon ground turmeric

1 cup reduced-salt navy beans, rinsed and drained

Salt and freshly ground black peppercorns

1/2 cup crumbled goat cheese

Heat oil in a large saucepan over medium-high heat. Add the onion and saute 2 minutes. Add the zucchini and garlic and continue to saute 2 minutes. Add the green beans, Roma tomatoes, vegetable broth, canned diced tomatoes and turmeric. Bring to a simmer and gently cook 15 minutes. Add the navy beans and continue to simmer 2 minutes. Add salt and pepper to taste. Divide between 2 large soup bowls and spindle with goat cheese.

Per serving: 408 calories (35 percent from fat), 15.7 g fat (6.3 g saturated, 5.8 g monounsaturated), 13 mg cholesterol, 21.1 g protein, 53.4 g carbohydrates, 13.2 g fiber, 403 mg sodium.

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