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Ingredients
| olive oil: 3 Tbl |
| garlic: 1 clove (chopped) |
| russet potatoes: 3 whole potatoes |
| onions: 1 (sliced) |
| celery: 2 stalks |
| parsley: 2 Tbl (fresh) |
| fresh oregano (leaves): 1 tsp |
| beef stock: 6 cups |
| red tomatoes: 1 |
| zucchini squash: 1 lb |
| salt: 2 tsp |
| grated parmesan cheese: 2 Tbl |
Country Style Zucchini Soup
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
- Peel and cut potatoes into 1/2 inch cubes.
- Cut celery into 1/2 inch pieces.
- Core, blanch, peel and cut tomatoes into 1/2 inch chunks.
- Cut marrow into 1/4 inch slices.
- In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes.
- Add onion, celery, parsley, and oregano, and cook until onions are softened.
- Add stock, tomatoes, marrow, and salt and bring to a boil.
- Reduce heat and simmer until zucchini is tender.
- Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
- Serve hot. Makes 6 servings.