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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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From Vegetarian Times, September 2009 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 |
Directions:
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.
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