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Zucchini soup with Pasta | Print |
A warm and healthy dish for the early fall. Ingredients:
1 kilo (approx. 2 lbs) of small zucchini
1/2 a small onion (approx. 2oz./50g., chopped finely)
4 Tbsp olive oil
1/2 can diced tomatoes, or 4 blanched and peeled tomatoes in cubes (approx. 6oz./150g.)
1/2 lb. Small tube-shaped pasta (ditalini or maccaroni, or thick spaghetti broken into smaller pieces)
1 quart vegetable or chicken broth, heated, or just boiling water
Salt (how much you use depends on if you use salted broth or water)

Time to prepare: 40 minutes

Serves: 6 as a first dish in a multi-course meal, but 3-4 as a main dish.

The zucchini should be small and young if possible. Wash them, cut off the ends, and dice them into cubes. Warm the olive oil in a non-stick pot along with the chopped onion. Cook on medium-low heat until the onion begins to soften. Stir, and keep the heat down in order to avoid browning of the onion. When the onion is turning a golden color, add the tomatoes with juices. Let this cook for about 10 minutes, stirring constantly to avoid sticking.

Add the zucchini and salt (if using salt). Cook for 5 minutes. Add the broth or water and leave to simmer for about 20 minutes. When it is boiling well, add the pasta and cook until the pasta is tender (follow the timing on the pasta package). Add 1/2 cup hot water/broth at a time if you notice the soup getting too dense.

When the pasta is done, the dish is done. Serve hot, with a twist of black pepper and/or grated parmesan or pecorino cheese. Traditionally this dish is not served with cheese, but many people love it so do as you please.
 
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