Italian Style Zucchini Soup
- 4 large zucchini – skins lightly scraped, chopped
- 2 Tbsp. extra virgin olive oil
- 2 yellow onions – chopped
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 2 fresh ripe tomatoes- chopped
- 1 Tbsp. fresh parsley -minced
- 2 to 4 cups of water
- optional: grated parmesan cheese for the table
Using a soft edge knife, lightly scrape the skins from the zucchini, cut ends off and discard them. Chop zucchini into small pieces and add them to a bowl of cold water.
In the meantime, in a medium or large pot, such as those used for soups, add olive oil and onion and saute on medium heat until onions are soft.
Add cayenne pepper, parsley, tomatoes and salt. Cover with lid and simmer for about 5 minutes, stirring occasionally.
Drain the zucchini and add to the mixture. Sauté for 3 minutes, stirring often.
Pour enough water into pot until water is leveled with the zucchini.
Raise heat and bring to boil. Cover and simmer on low heat for 30 minutes.
Taste for salt, adjust if needed. Remove and serve.
Optional: Serve with some grated Parmigiano-Reggiano cheese at the table.
Serves 4 to 6