Italian zucchini soup is a awful light haze that is perfect for taking all that summer zucchini and turning into a mess.Made with broken spaghetti hand- crush.
How to make Italian zucchini soup recipe
Italian zucchini haze with broken spaghetti is truly a nostalgia- invoking dish for me.
I can still hear the sound of my grandma breaking the spaghetti in her kitchen as she would prepare to make this haze with the zucchini from our theater .
Analogous to pasta e lenticchie, or pasta e patate, this haze is provident and is innovated on the” waste not- want not” intelligence that was so current among first and alternate- generation Italian- Americans during the 1900s.
Times latterly, this is still a favorite haze of mine because it’s cheap and so simple that it can be made in under 30 twinkles- evidence that indeed the simplest of fashions can transcend generations.
HOW TO MAKE IT
Each number corresponds to the numbered written way below.
Bones 1 medium onion, chop 6 cloves of garlic, and cell 4- 5 medium- sized zucchini. hash a ¼ mug of basil and a ¼ mug of parsley. Break a ½ pound of spaghetti into bite- sized pieces and set away. Bring a large pot of interspersed water to boil.
toast a large pot to medium-low and add 5 soup spoons of redundant abecedarian olive oil painting and the onions. Saute the onions for 4- 5 twinkles or until soft and add the garlic and cook for an fresh 1- 2 twinkles or until ambrosial.
hot red pepper flakes and cook for 30 seconds and also add the zucchini. Turn the heat up to medium and saute the zucchini for about 10 twinkles until fairly soft.
a 14- ounce can of hand- crushed tomatoes and cook for a many twinkles. Season the tomatoes and zucchini with swab and pepper.
6 mugs of water and bring the haze to a poach. Add the broken spaghetti to the interspersed pot of water and begin to cook until al dente.
Once stewing, taste test the haze and season with further swab and pepper if necessary.
Turn off the heat and add the al dente broken spaghetti. If the haze is too dry add further of the reserved pasta water and thin to your relish.
basil and parsley and give the haze a blend. Serve the haze in coliseums with a mizzle of redundant abecedarian olive oil painting and grated Pecorino Romano rubbish along with blunt Italian chuck
on the side. Enjoy!
TOP TIPS FOR ITALIAN ZUCCHINI haze
zucchini. However, use medium or small- sized zucchini as they tend to have smaller seeds and taste better, If possible. The zucchini pictured above in the component snap is on the larger side because that was what was available.
pasta. Broken spaghetti is used for this form because that is how my family made it. You can use any small- sized pasta you like however. Small shells or small bowties would work well.
tomatoes. I used canned tomatoes that I crushed byhand. However, I recommend dulling first and removing the skins, If you have fresh pearl tomatoes and want to use those.
rubbish. I love serving this with Pecorino Romano rubbish but you can also use Parmigiano Reggiano. However, you can add that to the zucchini haze for further flavor, If you have a Parmigiano Reggiano rind.
▢ ½ pound spaghetti broken into bite size pieces
▢ 5 soup spoons redundant virgin olive oil painting plus further for serving
▢ 1 medium onion minced
▢ 6 cloves garlic diced
▢ ¼ tablespoon crushed red pepper flakes voluntary
▢ 4- 5 medium zucchini cubed
▢ 1 14 ounce- can pearl tomatoes hand crushed, see notes below
▢ 6 mugs water
▢ swab and pepper to taste
¼ mug basil diced
▢ ¼ mug parsley diced
▢ Pecorino Romano for serving
Bring a large pot of interspersed water to boil.
toast a large pot to medium-low heat and add the olive oil painting along with the onions. Saute for 4- 5 twinkles or until soft also add the garlic and cook for 1- 2 twinkles longer or until smoothly golden.
hot red pepper flakes and cook for 30 seconds more also add the zucchini. Turn the heat to medium and saute the zucchini for about 10 twinkles or until fairly soft.
tomatoes to the pot and continue to cook for a many twinkles. Season the tomatoes and veggies with swab and pepper also add the water and bring haze to a poach.
At this time cook the broken spaghetti until al dente.
Once stewing taste test the haze and season with further swab and pepper if necessary. Once satisfied, turn off the heat and add the al dente broken spaghetti, basil, and parsley. Mix together.
If the haze is too thick add a bit more water. Serve the haze in coliseums with a mizzle of redundant abecedarian olive oil painting and grated Pecorino Romano rubbish along with blunt Italian chuck
on the side. Enjoy!
14- ounces of pearl tomatoes is equal to half a standard American can. Alternately, you can use 3- 4 fresh pearl tomatoes that have been bleached to remove the skins.
Any small pasta can be used, but broken spaghetti or linguine work really well for this dish.
Leftovers can be saved for over to 3 days and can be reheated in the microwave oven.
For further flavor, Parmigiano rinds can be cooked in the haze while stewing.