Zucchini Escarole Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup chopped onion
2 cups chicken broth (or vegetable broth for vegan version)
1 cup water
2 cups coarsely shredded zucchini
1/4 cup snipped fresh dill
1/2 teaspoon poultry seasoning
2 cups lightly packed coarsely chopped escarole
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 teaspoon ground black pepper
salt
1 tablespoon thinly sliced scallion top

Preparation

In a 2-qt saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the broth and water and bring to a boil;.
Add the zucchini, dill, and poultry seasoning and return to a boil. Reduce heat and simmer, uncovered, 5 minutes. Add the escarole through the salt. Simmer, uncovered, 5 minutes longer. Sprinkle with the scallion to serve.