This is a print preview of "Zucchini Soup" recipe.

Zucchini Soup Recipe
by Nanette

Zucchini Soup

What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.

Rating: 4.3/5
Avg. 4.3/5 3 votes
Prep time: Italy Italian
Cook time: Servings: 4

Ingredients

  • 2 green zucchini approx. 7 inches long, diced
  • 1 yellow zucchini approx. 7 inches long,diced
  • 1 small onion, sliced
  • 4 cloves garlic
  • 1 box (32 oz) chicken broth
  • 2 cups water
  • 1 Tablespoons olive oil
  • 1 Tablesoon dried basil
  • 2 teaspoon salt
  • 1 egg (optional)
  • 1 teaspoon garlic powder

Directions

  1. Rinse zucchini to be sure it is free from dirt/grit
  2. slice lenghtwise, then slice each section into 4 strips and dice
  3. Set aside
  4. In a pot, add olive oil and saute garlic and onion for 3-4 minutes until onion begins to appear transparent
  5. Add zucchini and saute for 5 minutes.
  6. Add salt and basil continue to cook another 5 minutes until zucchini begins to cook through
  7. Add broth and water
  8. Stir
  9. Add garlic powder.
  10. Bring to a boil, and adjust salt to taste, if needed
  11. Cover and simmer for 30 minutes until zucchini is cooked through