"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zucchini Soup Recipe

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This recipe for Zucchini Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Monfet
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small zucchini, peeled and diced
2 cloves of garlic, minced
1 Tbsp. olive oil
1 can (14 oz) diced tomatoes
1 can (6oz) tomato paste
8 oz. Water
1 large can (48 oz) chicken broth
1/4 tsp. Oregano
1 tsp. Basil
8 - 12oz. Cooked orzo (or other pasta)
salt & pepper, to taste
Parmesan cheese
1/2 Box of Penne Pasta

Directions:
Directions:
Bring a pot of water to a boil..cook pasta 8-10 minutes.

While cooking pasta, saute zucchini in olive oil until soft (It will begin to look translucent). Add garlic. Cook, stirring a few minutes longer.

Add diced tomatoes, tomato paste, and water. Stir.

Pour into blender (or food processor) and puree until smooth.

Return to pot. Add broth and seasonings. (If too thick, you may add more water. Add some dry chicken bouillon/cube if it needs more flavor. If too thin, just let it boil down.)

Cook at low-med heat about 20 to 30 minutes.

Add cooked pasta. Heat through.

Serve with parmesan.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a toddler friendly meal that you can place in the fridge after cooking, and heat up when needed!

 

 

 

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