Spinach-Zucchini Soup

by Tamara Harden July. 30, 2009 3090 views

1 1/2 TBSP olive oil
1 large onion, diced (2 cups)
2 cups zucchini, cut into small slices or pieces
2 cups vegetable broth
1 can (15oz) white beans, rinsed and drained
4 cups baby spinach (4 oz)
2 TBSP lemon juice
2 tsp grated lemon zest
dill (optional)

Heat oil in large saucepan over medium heat. Saute onion 3-5 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 and simmer 5 minutes, or until spinach is wilted. Stir in lemon juice, zest and dill. Season with salt & pepper if desired.

This soup has a little Greek flair!

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David Cardona 11 years, 11 months ago


11 years, 11 months ago Edited
Kelly 12 years, 1 month ago

Oooh I'm so going to make this when its not 90+ degrees out anymore!

12 years, 1 month ago Edited
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