This Zucchini Soup Recipe is super easy to make. It's light and healthy: the perfect detox Italian meal. A few simple ingredients and you've got a delicious, satisfying lunch!

5-6 small to medium zucchini, halved and sliced (or a couple large zucchini quartered and sliced)

1 medium onion, chopped

1 can of Chicken Broth (I used low sodium)

Salt and pepper to taste

A couple Tbsp. of olive oil

2 large eggs

Heat the oil in your pot over medium-medium high heat.
Add your onions to the pot, sprinkle with salt and pepper to taste and sweat them for a few minutes (make sure they don't brown, if they begin to brown, reduce your heat).
Add your zucchini to the pot and again sprinkle with salt and pepper to taste. Let these cook for about 10-15 minutes or until they begin to break down and release a little moisture. The onions will also break down more. I found that I had to reduce my heat a bit as you don't want them to fry or brown.
Add the chicken broth to the pot and let it simmer for 5-10 minutes.
Crack your eggs into the pot and break the yokes and stir them in to combine. You will see the broken up egg solidify and the it will take on the appearance that's similar to egg drop soup after a couple minutes, but with less broth. Once the egg is cooked, the zucchini is ready.
Enjoy!