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Green Soup

Yield 6 to 8 servings


  • 1 small onion, chopped
  • 1 garlic clove, pressed
  • 2 tablespoons olive oil
  • 3 (14 1/2-ounce) cans chicken broth
  • 4 cups shredded fresh spinach
  • 2 medium zucchini, cubed
  • 1/4 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 to 4 teaspoons freshly grated Parmesan cheese
  • 6 to 8 French baguette slices, toasted

How to Make It

  1. Sauté chopped onion and garlic in hot olive oil in a large Dutch oven until tender. Add chicken broth and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender.

  2. Sprinkle 1/2 teaspoon Parmesan cheese on each baguette slice, and place on baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially open) about 3 minutes or until cheese is melted.

  3. Ladle soup into individual serving bowls; top each with a toast slice.