I grew zucchini this year in my garden. I had so many zucchini’s I was running out of ways to cook them all. I was so tired of the fried, sauteed, and the ever popular zucchini bread! I wanted to try a new way to cook my delicious zucchini’s! Here is an easy and nutritious zucchini soup recipe I would like to share with you.
2 tbls. olive oil
4 or 5 small to medium zucchini
1 small onion
1- 16 oz. can whole peeled tomatoes
5 chicken boulion cubes or 5 cups of chicken broth
1/4 cup of orzo noodles or any small noodles of your choice
salt and pepper to taste
fresh grated romano cheese -optional
Peel and chop your zucchini into bite size cubes. I like to make 1 inch slices then quarter them. Peel and chop your small onion. In a medium size stock pot add the olive oil, onion and zucchini and saute over medium high heat until the onions are translucent and the zucchini is beginning to soften around the edges.
??Drain your tomatoes and coarsely chop. Add those and stir. Season with salt and pepper.
??Add your 5 cups of liquid. I add just enough water to just cover the vegetables. That is usually 5 cups. You can use more or less depending on how thick or thin you like your soup. Add your bouillon. Or if you prefer stock, add the 5 cups of chicken stock or more. Reduce heat and simmer for about 20 minutes, until the zucchini is tender. Add your noodles and cook approximately 10 minutes more until those are cooked.
Feel free to be creative with your seasonings. Season to your liking. If you are vegetarian substitute the chicken stock or broth with vegetable broth or stock. I love cheese, but it is completely optional. This is a very figure friendly soup! Enjoy!