Spinach-Zucchini Soup Recipe

Name: Spinach-Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons 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; 2 cups water; 1 1/2 cups cooked white beans, such as cannellini (or 1 15-oz can, rinsed and drained); 4 cups Baby Spinach (4 ozs); 2 tablespoons lemon juice (freshly squeezed); 2 teaspoons grated lemon zest; 4 teaspoons finely chopped mint leaves; salt and pepper

Servings: persons

1 1/2 tablespoons 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
2 cups water
1 1/2 cups cooked white beans, such as cannellini (or 1 15-oz can, rinsed and drained)
4 cups Baby Spinach (4 ozs)
2 tablespoons lemon juice (freshly squeezed)
2 teaspoons grated lemon zest
4 teaspoons finely chopped mint leaves
salt and pepper

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

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons 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, and more.

Yes, Spinach-Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Zucchini Soup

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