Creamy Lemon Zucchini and Butterbeans

 Ingredients:

2 cloves garlic, minced
2 green onions, chopped
1 tablespoon oil
1 large yellow zucchini, cut into half moons
1/2 teaspoon red pepper flakes
2 cups butterbeans
1/2 cup soy cream
zest and juice of 1 small lemon
1 tablespoon nutritional yeast
baby spinach
salt, to taste
crusty bread

Cook garlic and white parts of the green onion in the oil and add the zucchini and pepper flakes. Cook until the zucchini is seared and add the beans, cream, lemon, and nutritional yeast.

Bring to a simmer and remove from heat. Add the spinach, remaining green onions, and season with salt.

Serve with bread.