Late Summer Soup - Stonyfield

Ingredients

• 3 Tbsp olive oil
• 3 large shallots (chopped)
• 1 sprig rosemary (3′ long)
• 1 medium zucchini (cut into 1/2′ chunks)
• 1/2 lb green beans (cleaned, picked, and chopped)
• 2 cup fresh corn (6 ears, removed from cob)
• 3/4 lb potatoes (scrubbed, unpeeled, and cut into 1/4′ pieces)
• 3 cloves garlic (chopped)
• 5 cups vegetable stock
• 1 cup Stonyfield Organic Low Fat Plain Yogurt
• 1 pinch kosher salt
• 1 pinch crushed red pepper
• toasted almonds for garnish (optional)
• fresh herbs for garnish (optional)
• drizzled olive oil for garnish (optional)
• 1 medium summer squash (cut into 1/2′ chunks)