Feeling low on the leafy green stuff? Well, here's some liquid goodness to ramp up your daily veg intake. This soup gets its virtuous green hue from zucchini and spinach, but it's also plumped up with butter beans, jazzed up with parmesan and lifted with a squeeze of lemon. It's an all-round box-ticker of a bowl.
Preheat oven to 220°C fan-forced. Thinly slice spring onions, keeping white and green parts separate. Place most of the green (reserving some to serve) and all the white spring onion in a large saucepan with butter over low heat. Cook, stirring, until butter has melted. Cook for a further 3–4 minutes or until spring onion is softened. While spring onion is cooking, continue with step 2.
Coarsely grate zucchini. Add to pan and cook, stirring, for 1 minute to combine.
Add 750ml (3 cups) water to saucepan and crumble in stock cube. Rinse and drain butter beans and add to soup. Bring to the boil.
Reduce heat to medium and simmer for a further 15 minutes. Add ½ teaspoon salt, baby spinach leaves and ½ the parmesan and stir to combine. While soup is cooking, continue with step 5.
Cook garlic bread in oven according to packet instructions.
Using a stick blender, blend soup until smooth and creamy. Squeeze in lemon juice. Divide soup between bowls and top with remaining parmesan and reserved green spring onion. Serve with garlic bread.