This simple soup is a great way to use up some of that extra zucchini from the garden! If it’s not garden season for you, zucchini are usually available year-round in most grocery stores. This soup is easy to make and is very “forgiving” and flexible, so it can easily be tailored to your needs and taste preferences.
Below is a video demonstration of how to make the soup. The written recipe follows the video.
Zucchini Pasta Soup
Makes About 4 Servings
1 Tbsp extra virgin olive oil (or 2-3 tablespoons of vegetable stock, if preferred)
½ cup yellow onion, chopped
½ cup diced bell pepper
3 cloves garlic, finely chopped
4 cups vegetable broth
1 (14.5 oz) can petite diced tomatoes
1 cup cooked beans of choice*
1 tsp dried basil
2 tsp dried parsley
1 scant tsp sugar**
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
4 cups diced zucchini (about 2 medium zucchini)
½ cup uncooked elbow pasta*
Grated Parmesan cheese, optional topping
Briefly heat the oil over medium heat in a large soup pot with a lid. Add chopped onion and bell pepper and sauté for about 2 minutes. Add the garlic and sauté for 1 minute more. Add the tomatoes, broth, beans, basil, parsley, sugar, salt and pepper. Cover the pot and bring the mixture a boil, then lower the heat to simmer for about 20 minutes. Raise the heat on the stove and add the zucchini and pasta. Bring the mixture back to a boil, then lower the heat to medium, cover the pot, and cook for 8 to 10 minutes, until the pasta and zucchini are just tender, but not mushy. Serve. Soup may be topped with grated Parmesan cheese, if desired.
*If desired, cooked meat of choice may be substituted for the beans. Or the beans (or meat) can be omitted, if preferred. In this case, if you want more filling in the soup, the pasta can be increased to 2/3 cup.
**The sugar in this recipe helps to cut any bitterness from the tomatoes. If preferred, it can be omitted.