Country Style Zucchini Soup
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Time
prep 0:15
total 0:50
Ingredients
| 3 tbsp. | olive oil | | 1 clove | garlic, chopped | | 3 | md. potatoes, cubed | | 1 | sliced onion, diced | | 2 stalks | celery, sliced | | 2 tbsp. | fresh parsley | | 1 tsp. | oregano | | 6 cups | beef stock | | 1 | lg. tomato, cored, blanched, peeled and diced | | 1 lb. | zucchini, diced | | 2 tsp. | salt | | 2 tbsp. | Parmesan cheese, grated |
1 Recipe Reviews
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I used real beef broth from our roast, cut back the liquid and nixed the celery. It was a great success, even with my wife, who doesn't usually like the broth-based soups. Watch that the zucchs don't get too mushy. They should be added last.
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Instructions
In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat , and cook for about 5 minutes. Add onion, celery, parsley, and oregano, and cook until onions are softened. Add stock, tomatoes, marrow, and salt and bring to a boil. Reduce heat and simmer until zucchini is tender. Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving. Serve hot.
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