One of my classmates and friends from Antioch shared with us over the weekend that she is currently battling cancer. She is one of those people that touches your life in such a beautiful, positive way with her upbeat humor and passion for living live to the fullest. Tonight I am dedicating this meal to her and sending her all of my radiant and healing energy.
Laura, the cancer assassin, this is for you. If you were in Seattle, I would ask you to come over for dinner. However, since you are not, please know that all of our hearts and thoughts are with you and you have an amazing group of people that would do anything to help! 🙂
This recipe came from the September 2009 issue of Vegetarian Times, but I altered it a bit. The original one called for mint, but since I never have fresh mint on hand, I opted for cilantro which was just as delicious.
2 Tbs olive oil
1 large onion, diced
2 medium zucchini, cut into 1/2 inch pieces
2 cubes vegetable bouillon (check to make sure it is soy & gluten-free, or make your own broth!)*
1 1/2 cups cooked beans (you can use cannellini, kidney, garbanzo, or whatever you like best)
4 cups baby spinach
2 Tbs lemon juice
2 tsp grated lemon zest (since you are using the zest, opt for an organic lemon!)
4 tsp finely chopped cilantro
1/2 tsp dill
salt & pepper to taste
Heat oil in large saucepan over medium heat. Saute onion for 5 minutes. Add zucchini, and cook 8 minutes more, or until vegetables are well browned. Add 4 cups water, dill, and bouillon cubes. Bring to a boil.
Stir in beans and spinach and return to a boil. Reduce heat to medium-low and simmer 5 minutes. (Note: if you simmer for longer, the zucchini will start to fall apart!) Stir in lemon juice, zest, and cilantro. Season with salt and pepper to taste.