Summer Soup - {Zuppa Di Estate}

Recipe Ingredients

1 lb	454g / 16oz	Very ripe plum tomatoes
1 1/4 lbs	567g / 20oz	Zucchini - sliced thick rounds
3/4 lb	340g / 11oz	Green beans
1 tablespoon	15ml	Butter
1 tablespoon	15ml	White onion - diced (medium)
1/4 lb	113g / 4oz	Prosciutto - diced
1 tablespoon	15ml	Minced fresh basil
1 tablespoon	15ml	Minced flat-leaf parsley
1 teaspoon	5ml	Grated lemon zest
2 tablespoons	30ml	Fresh lemon juice
2 cups	474ml	Homemade Chicken Broth - (see recipe)
		Fine sea salt - to taste
		Coarsely-ground black pepper - to taste

Recipe Instructions

In a large pot of boiling salted water, blanch the tomatoes for about 1 minute, just to loosen the skin. Using a slotted spoon, remove the tomatoes and let cool, then peel and dice them. Set aside.

Add the zucchini to the boiling water and cook until very soft, about 10 minutes. Using the slotted spoon, transfer the zucchini to a colander and drain well, then transfer to a food processor or blender.

Add the green beans to the boiling water and cook until tender, about 10 minutes. Drain well. Add half the beans to the food processor, and transfer the remaining beans to a bowl.

Process the vegetables in the processor until very smooth. Set Aside. Cut the remaining beans into small pieces and set aside.

In a large soup pot, melt the butter over medium heat. Add the onion and prosciutto and cook until the onion is soft and the prosciutto is crisp, about 5 minutes. Add the basil and parsley and cook for 1 minute longer. Add the pureed vegetables, the remaining beans, the tomatoes, lemon zest, lemon juice, and chicken broth. Stir well. Reduce the heat to medium-low and bring just to a simmer. Season the soup with salt and pepper and ladle into bowls.

This recipe yields ?? servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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