Zucchini-Mint Soup

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
112
FAT
24%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil

1 medium white onion, finely chopped (about 1 1/4 cups)

1 small garlic clove, crushed with the flat side of a large knife

Coarse salt

3 medium zucchini (about 1 1/2 pounds), thinly sliced crosswise

1 1/4 cups homemade or low-sodium store-bought chicken stock

2 tablespoons thinly sliced mint leaves

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