This one-pot vegetarian stew (a French classic) is an easy way to make the most of late summer produce. Transform the leftovers into a simple soup for lunch.
Summer Vegetable Soup To serve as another meal for 4, reserve 2½ cups vegetable mixture. In a large pot, combine vegetable mixture; 1 (15.5 oz) can cannellini (white) beans, rinsed and drained; 1 quart vegetable broth; and 2 cups water. Bring to a boil, reduce heat, and simmer 5 min. Season with salt and pepper to taste.