Zucchini And Pasta Soup Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 celery stalk with leaves, chopped | ||
| 2 medium-sized zucchini, diced | ||
| 1 1/2 quarts homemade vegetable or chicken broth | ||
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Tomatoes | 1 1 pound | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| 1/2 cup orzo or pastina | ||
| Parsley | 2 Tablespoon, chopped | |
| Freshly grated Parmesan cheese | ||
Directions
1. Heat the oil in a large heavy kettle and saute the onion and garlic until tender but not browned. Add the celery and zucchini and cook for 3 minutes longer.
2. Add the broth, salt, pepper, tomatoes, basil, and oregano. Bring to a boil, cover, and simmer for 10 minutes. Add the orzo and cook for 8 minutes, or until the orzo is barely tender. Add the parsley.
2. Add the broth, salt, pepper, tomatoes, basil, and oregano. Bring to a boil, cover, and simmer for 10 minutes. Add the orzo and cook for 8 minutes, or until the orzo is barely tender. Add the parsley.
Chef
