ZUCCHINI ESCAROLE SOUP

Zucchini Escarole Soup image

Provided by zeldaz51

Categories Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 76.7, Fat 3.3, SaturatedFat 0.6, Sodium 387.9, Carbohydrate 8.6, Fiber 2.2, Sugar 4.8, Protein 4.1