Zucchini Escarole Soup
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cups chicken broth (or vegetable broth for vegan version)
- 1 cup water
- 2 cups coarsely shredded zucchini
- 1⁄4 cup snipped fresh dill
- 1⁄2 teaspoon poultry seasoning
- 2 cups lightly packed coarsely chopped escarole
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1⁄4 teaspoon ground black pepper
- salt
- 1 tablespoon thinly sliced scallion top
directions
- In a 2-qt saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the broth and water and bring to a boil;.
- Add the zucchini, dill, and poultry seasoning and return to a boil. Reduce heat and simmer, uncovered, 5 minutes. Add the escarole through the salt. Simmer, uncovered, 5 minutes longer. Sprinkle with the scallion to serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
zeldaz51
United States
<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>