Italian Zucchini Soup
User Reviews
5
Italian Zucchini Soup
Description
This soup begins with sautéing diced onions and garlic in olive oil until soft and lightly golden. Cubed zucchini is then added along with hot red pepper flakes for a subtle heat. After cooking the vegetables until tender, hand-crushed plum tomatoes are stirred in to develop the base. Six cups of water create a broth that simmers to meld flavors. Broken spaghetti pieces are cooked separately until al dente and added to the soup just before serving, alongside chopped basil and Italian parsley for fresh herbal notes.
The tomato and zucchini provide mild sweetness and acidity balanced by the olive oil's fruitiness and the savory, salty tang of Pecorino Romano cheese sprinkled on top. The broken spaghetti adds chew and body to the soup without overwhelming it. This combination results in a light yet comforting dish.
Serving the soup with extra olive oil enhances richness. The soup can be adjusted with additional water to reach desired thickness. Using plum tomatoes gives a smooth tomato flavor, but fresh peeled plum tomatoes are a suitable alternative.
Leftovers keep well refrigerated for up to three days and can be reheated gently. Including Parmigiano rinds during simmering adds a deeper umami character if desired.
Ingredients
- 1/2 pound (226g) spaghetti broken into bite size pieces
- 1/3 cup (80g) extra virgin olive oil plus more for serving
- 1 medium onion diced
- 6 cloves garlic chopped
- 1/4 teaspoon red pepper flakes optional, crushed, hot
- 4-5 medium zucchini cubed
- 1 ounce-can plum tomatoes hand crushed, see notes below
- 6 cups (1.5kg) water
- salt to taste
- black pepper to taste
- 1/4 packed cup basil chopped
- 1/4 packed cup Italian parsley flat-leaf, chopped
- pecorino romano for serving
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pot to medium-low heat and add the olive oil along with the onions. Saute for 4-5 minutes or until soft then add the garlic and cook for 1-2 minutes longer or until lightly golden.
- Add the hot red pepper flakes and cook for 30 seconds more then add the zucchini. Turn the heat to medium and saute the zucchini for about 10 minutes or until fairly soft.
- Add the tomatoes to the pot and continue to cook for a few minutes. Season the tomatoes and veggies with salt and pepper then add the water and bring soup to a simmer.
- At this time cook the broken spaghetti until al dente.
- Once simmering taste test the soup and season with more salt and pepper if necessary. Once satisfied, turn off the heat and add the al dente broken spaghetti, basil, and parsley. Mix together.
- If the soup is too thick add a bit more water. Serve the soup in bowls with a drizzle of extra virgin olive oil and grated Pecorino Romano cheese along with crusty Italian bread on the side. Enjoy!
Notes
- Use half a standard can (14 ounces) of plum tomatoes or 3-4 fresh peeled plum tomatoes as a substitute.
- Broken spaghetti or linguine are ideal pasta choices, but other small pastas work too.
- Store leftovers in the refrigerator for up to 3 days and reheat carefully.
- Simmering Parmigiano rinds in the soup can enhance flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 38.3g | 13% |
| Protein | 7.4g | 15% |
| Fat | 12.8g | 20% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 410mg | 17% |
| Potassium | 516mg | 11% |
| Fiber | 3.9g | 16% |
| Sugar | 7g | 14% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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