Spinach-Zucchini Soup
Vegetarian Times Issue: September 1, 2009 p.51
This light soup is full of sunny flavors like lemon, zucchini, and dill. Serve with warm pita bread.
Directions
Heat oil in large saucepan over medium heat. Sauté 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 2 cups water, and bring to a boil. Stir in beans and spinach, and return to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted. Stir in lemon juice, zest, and mint. Season with salt and pepper, if desired.
ingredient list
Serves 6
- 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
Nutritional Information
Per :
| Calories |
133 |
| Protein |
6g |
| Total Fat |
4g |
| Saturated Fat |
1g |
| Carbs |
21g |
| Choelsterol |
0mg |
| Sodium |
189mg |
| Fiber |
6g |
| Sugar |
4g |
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