Green Soup

Ingredients

• 6 slices to 8 baguette french toasted
• 43.5 ounce chicken broth canned
• 1  garlic clove pressed
• 0.3 teaspoon penzey's southwest seasoning dried italian
• 2 tablespoons olive oil 
• 1 small onion chopped
• 3 teaspoons parmesan cheese freshly grated
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 4 cups pkt spinach fresh shredded
• 2 medium zucchini cubed

Equipment

• bowl
• baking sheet
• ladle
• oven
• dutch oven

Directions

1. Saut chopped onion and garlic in hot olive oil in a large Dutch oven until tender.
2. Add chicken broth and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender.
3. 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.
4. Ladle soup into individual serving bowls; top each with a toast slice.