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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 small onion, chopped |
1 garlic clove, pressed |
2 tablespoons olive oil |
3 (14 1/2-ounce) cans chicken broth |
4 cups shredded fresh spinach |
2 medium zucchini, cubed |
1/4 teaspoon dried italian seasoning |
1/4 teaspoon salt |
1/2 teaspoon pepper |
3 to 4 teaspoons freshly grated parmesan cheese |
6 to 8 french baguette slices, toasted |
Directions:
1. Sauté chopped onion and garlic in hot olive oil in a large Dutch oven until tender. Add chicken broth and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender.
2. Sprinkle 1/2 teaspoon Parmesan cheese on each baguette slice, and place on baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially open) about 3 minutes or until cheese is melted.
3. Ladle soup into individual serving bowls; top each with a toast slice.
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