Zucchini Escarole Soup

• 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

1. 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;.
2. 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.

olive oil, onion, chicken broth, water, zucchini, dill, poultry seasoning, escarole, lemon juice, sugar, ground black pepper, salt, scallion

Taken from www.food.com/recipe/zucchini-escarole-soup-500810 (may not work)