Spinach-Zucchini Soup

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