Zucchini Escarole Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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;.
• 2 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.