| 3 | tbsp | olive oil |
| 3 | | large shallots (chopped) |
| 1 | | sprig of rosemary (3" long) |
| 2 | | medium zucchini and summer squash (cut into 1/2" chunks) |
| 2 | | medium summer squash (cut into 1/2" chunks) |
| 1⁄2 | lb | green beans (cleaned, picked, and chopped) |
| 2 | c | fresh corn (6 years, removed from cob) |
| 3⁄4 | lb | of potatoes (scrubbed, unpeeled, and cut into 1/4" pieces) |
| 3 | clove | of garlic (chopped) |
| 5 | c | vegetable stock |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | pinch | kosher salt |
| 1 | pinch | rushed red pepper |
| | | toasted almonds for garnish (optional) |
| | | fresh herbs for garnish (optional) |
| | | drizzled olive oil for garnish (optional) |