Spinach-Zucchini Soup

This light soup is full of sunny flavors like lemon, zucchini, and dill. Serves 6.




Ingredient List:

• 1 1/2 Tbs. 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
• 1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained
• 4 cups baby spinach (4 oz.)
• 2 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 4 tsp. finely chopped mint leaves

Instructions:

1. Heat oil in large saucepan over medium heat.
2. Sauté 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 2 cups water, and bring to a boil.
5. Stir in beans and spinach, and return to a boil.
6. Reduce heat to medium-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.

Vegetarian Times Issue: September 1, 2009 p.51