Spinach-Zucchini Soup - cooking recipe

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

Preparation

Heat oil in a large saucepan over medium heat.
Saute onion 3 to 5 minutes, or until translucent.
Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
Add vegetable broth and water, and bring to a boil.
Stir in beans and spinach, and return to a boil.
Reduce heat to low and simmer 5 minutes, or until spinach is wilted.
Stir in lemon juice, zest, and mint.
Season with salt and pepper if desired.