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.