Zucchini and Fennel Soup with Green Beans

For the soup, peel garlic and cut into small cubes. Peel the potatoes, rinse, cut in half or into quarters and cut into 1 cm (approximately 1/2-inch) thick pieces. Trim fennel, cut into quarters, remove the core and cut into wedges. Rinse the beans, snip the ends and cut into 2 cm (approximately 3/4 inch) pieces.

Rinse the zucchini, cut lengthwise into quarters and cut into 1 cm (approximately 1/2 inch) slices. In a saucepan, melt the butter, add the garlic and sauté until translucent, 1-2 minutes. Add the vegetables and top with the broth.