Sunday, September 5, 2010

Chef Chuck's Zucchini and Potato Soup


Zuppa di Zucchine e Patate

A zucchini and potato soup filled with garden vegetables and pasta. Another great way to use all those zucchini's from the garden. A healthy and tasty meal, to enjoy on these cooler evenings.


Zucchini and Potato Soup
5 tablespoons olive oil
1/2 onion, chopped
2 celery stalks, sliced
4 tomatoes, seeded and chopped
2 zucchini, cut in chunks

3 medium potatoes, cut in chunks
4 cups vegetable broth
salt and pepper to taste
1 tablespoon parsley, chopped
red pepper flakes
parmigiana cheese
2 cups short pasta

In a large pot add olive oil and saute onions and celery for 3 minutes. Add tomatoes, zucchini potatoes, salt and pepper for an additional 3 minutes. Pour in vegetable broth cover and simmer for 20 minutes. Add parsley, red pepper flakes, and parmigiana cheese. Cook pasta till al dente, add to soup when ready to serve.

4 comments:

  1. There you are. For some reason, when I clicked on your name when you commented, your blog wouldn't come up! This looks like a great way to use up my garden fresh zucchini.

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  2. Hello Nirmala! That funny, don't know why!
    Thank you for your comment, and enjoy your ~zucchini~

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  3. Perfectly comforting! I could use a bowl of this to get through the day.

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  4. Hi Bridgett! I just finished the last bowl for lunch. Still flavorful! Thank you, take care:)

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