Spinach-Zucchini Soup

Recipe by Vino Girl
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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
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DIRECTIONS

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