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Zucchini and Spinach Soup
- 1/4 cup olive oil
- 2 medium onions, chopped
- 1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
- 1 12 ounce russet potato, peeled, thinly sliced
- 4 cups (or more) low-salt chicken broth
- 1 6-ounce bag baby spinach leaves
- 1 1/2 cups coarsely chopped cilantro
Directions:View on Bon Appetit
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