Spinach-zucchini Soup

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 1/2 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 1/2 cups cooked 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

Recipe

• 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.