Spinach-Zucchini Soup

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This light soup is full of sunny flavors like lemon, zucchini, and mint.

  • 1-cup servingServings

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 133
  • Carbohydrate Content: 21 g
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Sodium Content: 189 mg
  • Sugar Content: 4 g