Zucchini-Mint Soup (Zuppa di Zucchini e Menta)
Author: Mary Ann Esposito
  • 2 pounds small zucchini; cut into chunks
  • 2 Tablespoons butter
  • 1 white onion; minced
  • 1/2 Cup finely-diced dried tomatoes
  • 2 Cups hot chicken broth
  • fine sea salt, to taste
  • freshly-ground black pepper, to taste
  • 2 Tablespoons finely-minced fresh mint
  • freshly-grated Parmiggiano-Reggiano; (optional)
  1. Bring a medium pot of water to a boil. Add the zucchini and cook until soft enough for a knife to penetrate the skin easily, about 10 minutes. Drain and place the chunks in a food processor or blender. Puree the zucchini until very smooth. Set aside.
  2. In a soup pot, melt the butter over medium heat. Add the onion and cook until very soft but not browned. Add the tomatoes and cook for 1 minute. Stir in the zucchini, chicken broth, and salt and pepper, lower the heat, and simmer for 15 minutes. Add the mint and simmer for 5 minutes longer.
  3. Ladle the soup into serving bowls and sprinkle with Parmigiano-Reggiano cheese if desired.
This recipe yields 6 servings.

Comments: This soup is a good starter for just about any occasion. To make quick work of this recipe, I keep bags of pureed zucchini and dried tomatoes in the freezer.

Per Serving (excluding unknown items): 41 Calories; 4g Fat (82.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

NOTES : Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/zucchini-mint-soup-zuppa-di-zucchini-e-menta/5341/