Spinach Zucchini Soup

The count-down to Passover is here and I am cooking up a storm, using anything in the house.  I found 3 packages of frozen spinach (must be a staple). a container of frozen chicken soup from one of my cooking sprees and a few zucchini in the refrigerator. This translates to some really good soup.


Spinach and Zucchini Soup    Adapted from food.com

Ingredients:

•  3 - 4 cups homemade chicken soup with pieces of chicken *****

• 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)
• 3 cups baby spinach 
• 1 cup sliced carrots 
• 2 tablespoons lemon juice (freshly squeezed)
• 2 teaspoons grated lemon zest
• salt and pepper to taste

Method:

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 and zest. 

I used a chicken soup made from a number of vegetables and seasoning.  Since it was frozen, I am not sure which recipe, I used.  Pretty good guess includes carrots, parsnips, onions, parsley and chicken.                                                                        

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