Teresa's Recipes
Zuppa Di Zucchine
Zuppa di Zucchine is a delightful Italian zucchini soup that embodies the essence of summer with its fresh flavors and vibrant green color. This comforting dish is a staple in Italian cuisine, showcasing the simplicity and richness of seasonal vegetables. Served hot and garnished with Parmesan cheese and aromatic basil, it is perfect for a cozy dinner or a light lunch. Traditionally, this soup represents the Italian philosophy of using fresh, high-quality ingredients to create delicious meals that bring family and friends together.
Ingredients
- 4 medium, diced Zucchini
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1/4 cup, chopped Fresh basil
- 1/2 cup, grated, for serving Parmesan cheese
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 150
- Fat: 6g
- Carbs: 20g
- Protein: 5g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the diced zucchini and cook for another 5 minutes, stirring occasionally until just tender.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the zucchini is tender.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Season the soup with salt and pepper to taste. Stir in the chopped fresh basil for an aromatic finish.
- Serve the soup hot, garnished with grated Parmesan cheese and additional basil if desired.
Tips
- For an added depth of flavor, try roasting the zucchini before adding it to the soup.
- You can substitute the vegetable broth with chicken broth for a non-vegetarian variation.
- Add a splash of cream or yogurt for a richer texture, if desired.