Zucchini Soup
a recipe that serves 5-6 by
Ingredients:
1 extra large and long summer zucchini, cubed in 1/2″ cubes, lightly salted and left for 30 minutes
1 extra large tomato or 2 large plum tomatoes, diced
1 medium onion, diced
2-3 cloves of garlic, diced
2 1/2 tablespoons of Canola oil
2 cups of water
46 oz. Lite and low sodium chicken broth or (10 teaspoons chicken bouillon granular to 46 oz of water or any combination thereof to make 46 oz. of chicken broth)
Spices: 1/2 teaspoon of – garlic powder, onion powder, basil, parsley
1/4 teaspoon of- pepper and oregano
2 tablespoons ketchup
1-2 tablespoons of Romano grated cheese
Optional: 1 can of rinsed cannelloni beans or 1 can of garbanzo beans
Directions:
1. In large pam sprayed stockpot on medium-high heat add oil, when hot add garlic and onion, saute until onion is translucent, add tomato with its’ juices and saute 1 min., add zucchini for 2 min. while continuing to stir.
2. Add water, cover and simmer on medium heat for 6 min, stirring once.
3. Add 32 oz. of chicken broth and bring to a boil.
4. Add spices, ketchup and an optional. Lower heat to a simmer for 45 minutes with cover slightly ajar. Cook until zucchini are done or desired fork tenderness.
5. When done add remaining chicken broth to slow the zucchini from continuing to cook, mix well and add cheese, mix again.
Note:
If winter substitute 2-3 lbs of green zucchini.