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.
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