Zucchini Summer Soup

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Vegetable contorno soup course

Italian

zucchini garden fresh fresh tomatoes naturally vegan

Instructions

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.