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Zucchini Soup with Tomatoes

3 tablespoons extra virgin olive oil
1 onion, minced
1 small fennel bulb or 2 celery ribs, minced
1 carrot minced
2 cloves of garlic, minced
1 ounce ham, minced (optional)
4 cups chicken broth or vegetable broth
2 cups diced and seeded tomatoes
2 cups grated zucchini
Salt and freshly ground black pepper

Heat the oil in a soup pot over medium heat. Add the onion, fennel, carrot, garlic, and ham, if using. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Add the broth and tomatoes. Bring to a boil,. then reduce the heat, and simmer
for 30 minutes.

Add the zucchini and salt and pepper to taste. Simmer until the zucchini is cooked through, about 15 minutes.

Serve hot.
Serves 4

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