Italian Style Zucchini and Tomato Soup

Italian style zucchini and tomato soup or stew is our mom’s favorite recipe, and one she has been making since we can remember. It is a very light vegetable dish full of flavor, and made with only onions, parsley, fresh tomatoes and water.

Making this a low calorie, low fat vegetable dish that is big on flavor!

This soup is super versatile – you can eat it chunky or pureed. Equally delicious! You can easily serve this to kids as well, especially to little ones, like my 3 year old grandson. Just puree a small amount, add 1 tablespoon of “pastina” pasta to the soup with 2 tablespoons of water, simmer for 5 minutes and serve. My grandson Erik loved it!

Light enough to serve as the first course. It’s an ideal dish for my vegetarian and gluten-free friends. Even perfect for weight-watchers too! Who said healthy can’t be delicious?

Italian Style Zucchini Soup

4 large zucchini – skins lightly scraped, chopped
2 Tbsp. extra virgin olive oil
2 yellow onions – chopped
1/2 tsp. salt
1/8 tsp. cayenne pepper
2 fresh ripe tomatoes- chopped
1 Tbsp. fresh parsley -minced
2 to 4 cups of water
optional: grated parmesan cheese for the table

Using a soft edge knife, lightly scrape the skins from the zucchini, cut ends off and discard them. Chop zucchini into small pieces and add them to a bowl of cold water.

In the meantime, in a medium or large pot, such as those used for soups, add olive oil and onion and saute on medium heat until onions are soft.

Add cayenne pepper, parsley, tomatoes and salt. Cover with lid and simmer for about 5 minutes, stirring occasionally.

Drain the zucchini and add to the mixture. Sauté for 3 minutes, stirring often.

Pour enough water into pot until water is leveled with the zucchini.

Raise heat and bring to boil. Cover and simmer on low heat for 30 minutes.
Taste for salt, adjust if needed. Remove and serve.
Optional: Serve with some grated Parmigiano-Reggiano cheese at the table.

Serves 4 to 6