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Zucchini Soup

Serves: 5
Total Calories: 88

Ingredients

3 tablespoons olive oil
2 cloves crushed garlic
2 pounds zucchini cut into small chunks
2 1/2 cups boiling water
salt and pepper
1 tablespoon coarsely grated fresh parsley

Directions:

Ingredients for 2 to 3 quarts of soup.
Heat oil in a large saucepot and sauté garlic until golden color. Add the zucchini. Simmer for just a couple of minutes. Add 2 ½ cups of boiling water. Season with salt and pepper to taste. Add the parsley.
Continue cooking, loosely covered, over a medium flame. Add, if necessary, additional boiling water to insure that the soup is somewhat broth-like. Soup is finished cooking when the zucchini is completely cooked and partially dissolved. Serve hot sprinkled with a little grated Parmesan cheese.


Nutritional Facts:

Serves: 5
Total Calories: 88
Calories from Fat: 72

This Zucchini Soup recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.


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