Zucchini-Mint Soup (Zuppa di Zucchini e Menta)
Recipe type: Soups and Stews
Serves: 6
  • 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)
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.