Zucchini and Tomato Soup


Serves: 6
Total Calories: 166

Ingredients

5 cups homemade Chicken Broth or a mix of half store-bought broth and half water
3 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 1/2 cups peeled, seeded and chopped tomatoes
1 1/2 pounds zucchini, chopped
salt and freshly ground black pepper
3 cups day-old Italian or French bread cubes
Freshly grated Parmigiano-Reggiano

Directions:

1 Prepare the broth, if necessary. Then, pour the oil into a large pot. Add the onion, garlic, rosemary, and sage. Cook over medium heat, stirring frequently, until the onion is golden, about 10 minutes.

2 Add the tomatoes and stir well. Add the broth and bring to a simmer. Stir in the zucchini and cook 30 minutes or until tender. Season to taste with salt and pepper.

3 Stir in the bread cubes. Cook until the bread is soft, about 10 minutes. Let rest 10 minutes more before serving. Serve with grated Parmigiano- Reggiano.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 166
Calories from Fat: 70

This Zucchini and Tomato Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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