AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Minestra di zucchine (Zuchini soup)

Ingredients for 2 to 3 quarts of soup

Zucchini                           2 pounds

Olive oil (extra virgin)       3 ½ ounces

Garlic (crushed)                2 cloves

Salt                                   to taste

Black pepper                     to taste

Parsley                              a pinch or two

How To Do It

In a large pot (not gigantic) sauté the garlic until it becomes blond in color.

Quickly add the zucchini that has already been cut into small pieces.

Leave the zucchini cooking over high heat for a couple of minutes.

Dilute the zucchini  by adding  2 ½ cups of boiling water.

Add salt and pepper to your liking and add the parsley.

Note:- Sometimes you just need fresh parsley. If you can find it, this is one of those times that fresh is far better than dried. Just pick a handful of leaves from the stems and chop them up coarsely and its ready to use.

Let this continue to cook semi-covered (loosely covered) over a medium flame adding, if necessary, additional boiling water to insure that the soup is somewhat broth-like.

Its finished cooking when the zucchini is completely cooked and partially dissolved.

Eat it hot with a little grated parmesan sprinkled over the top.