Friday, October 15, 2010

Meatless Monday Recipe-Spinach-Zucchini Soup

Spinach-Zucchini Soup
Vegan; Gluten Free; 30 minutes or fewer
Serves 6

Ingredient List

* 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


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.
Nutritional Information

Per 1-cup serving: Calories: 133, Protein: 6g, Total fat: 4g, Saturated fat: <1g, Carbs: 21g, Cholesterol: mg, Sodium: 189mg, Fiber: 6g, Sugars: 4g

Found: Vegetarian Times- September 2009

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