Winter Green Soup

2 tbsp reduced-calorie margarine
2 cup chopped yellow onions
4 medium-sized zucchini, chopped
4 cup defatted chicken broth
1 (10-oz.) package frozen chopped spinach, thawed and drained. I squeeze it, too.
1 1/2 tsp dried basil
Salt and pepper to taste
1 tbl fresh lemon juice

Melt margarine in soup pot. Add onions; cook, covered, for 20 minutes.

Add zucchini; cook, covered 5 minutes. Add broth and bring to a boil. Reduce heat. Cook, covered for 20 minutes. Remove from heat.

Stir in spinach and basil. Cover. Let rest for 5 minutes. Cool.

Puree in a blender. Return to soup pot. Season with salt and pepper. Simmer to heat through. Before serving stir in lemon juice.