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Zucchini Soup

Zucchini Summer Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: contorno, soup course, vegetable
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tbsp. olive oil
  • 3 cloves garlic, chopped
  • 1/2 red onion or spring onions
  • 1 lb. zucchini, summer squash, or Romanesco, chopped
  • 1 medium tomato, diced
  • 1/2 cup Italian parsely, roughly chopped
  • 1/4 cup basil leaves, roughly chopped
  • 3 cups vegetable broth or water
  • salt to taste
  • 4 ounces dried pasta (1 cup) digitini, gomiti, or small-shaped pasta

Method
 

  1. In a soup pot, saute garlic and onion in olive oil for 2-3 minutes until onions soften. Add the zucchini, tomato, fresh herbs, and stir in 1 tsp. salt. Stir and let saute, uncovered, 5 minutes. This will create a rich soup base.
  2. Add the broth or water, cover and simmer for 5 minutes until zucchini is just soft. Test often to achieve the desired consistenty.
    Optional: Using an immersion blender, blend the soup just enough so that there are still chunks of zucchini. By blending briefly, the broth will become richer and a bit thicker.
  3. Cook pasta according to package directions. Be sure to add at least 2 tsp. salt to the boiling pasta water before adding the dried pasta. Drain cooked pasta and add to the soup and stir in. Remove from heat. Serve hot or at room temperature.
    Garnish with freshly chopped onion greens or fresh parsley.
    Store in the fridge for up to 1 week and freeze for a month.