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I can’t stand letting food go to waste, so pantry raids are a regular occurrence in my kitchen. This week, I kept opening my fridge to find two untouched zucchini. I finally took action, and searched the VT recipe archives for a solution. Spinach-Zucchini Soup to the rescue!

I was thrilled to discover that I had all of the other ingredients on hand. I found an entire bag of baby spinach in my fridge that was just days away from its expiration date, and the rest of the ingredients were either in my cupboard or growing in my backyard. I ventured outside to pick some mint, and grabbed a lemon from my neighbor’s tree. On my way back, I glanced at our zucchini and spinach plants, and looked forward to the day in the near future when I could be making this soup almost entirely from our garden.

Preparation for this dish was quick and simple, just the way I like it. I did all of my chopping and measuring ahead of time, and the cooking itself only took about 20 minutes. Delicious smells wafted through the air as I added each ingredient, and I was very curious to find out whether the final result would live up to my expectations.

What a treat this soup was! The contrast between the lightly sweet mint and the savory beans was delightful, and the lemon added just the right amount of zing. All of the different flavors were well balanced without being too bold. It’s always refreshing to find a soup recipe that is so low in sodium! I’ll definitely be making this again once we harvest our home-grown veggies.