You may also like
Categories:Viewed: 25 - Published at: 6 years ago
Ingredients
- 2 Tbsp. reduced-calorie margarine
- 2 c. minced yellow onions
- 4 med -sized zucchini, minced
- 4 c. defatted chicken broth
- 1 x 10-ounce. Package frzn minced spinach, thawed and liquid removed. I squeeze it, too.
- 1 1/2 tsp dry basil Salt and pepper to taste
- 1 Tbsp. fresh lemon juice
Method
- Heat margarine in soup pot.
- Add in onions; cook, covered, for 20 min.
- Add in zucchini; cook, covered 5 min.
- Add in broth and bring to a boil.
- Reduce heat.
- Cook, covered for 20 min.
- Remove from heat.
- Stir in spinach and basil.
- Cover.
- Let rest for 5 min.
- Cold.
- Puree in a blender.
- Return to soup pot.
- Season with salt and pepper.
- Simmer to heat through.
- Before serving stir in lemon juice.
