Spinach-Zucchini Soup

“From Vegetarian Times, September 2009”
READY IN:
33mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 tablespoons olive oil
  • 1 large onion, diced (2 cups)
  • 1 medium zucchini, cut into 3/4 inch pieces (2 cups)
  • 2 cups low sodium vegetable broth
  • 2 cups water
  • 1 12 cups cooked white beans, such as cannellini (or 1 15-oz can, rinsed and drained)
  • 4 cups Baby Spinach (4 ozs)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 teaspoons grated lemon zest
  • 4 teaspoons finely chopped mint leaves
  • salt and pepper

Directions

  1. Heat oil in a large saucepan over medium heat.
  2. Saute onion 3 to 5 minutes, or until translucent.
  3. Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
  4. Add vegetable broth and water, and bring to a boil.
  5. Stir in beans and spinach, and return to a boil.
  6. Reduce heat to low and simmer 5 minutes, or until spinach is wilted.
  7. Stir in lemon juice, zest, and mint.
  8. Season with salt and pepper if desired.

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