Zucchini-Mint Soup - {Zuppa Di Zucchini E Menta}

Recipe Ingredients

2 lbs	908g / 32oz	Small zucchini - cut into chunks
2 tablespoons	30ml	Butter
1		White onion - minced
1/2 cup	31g / 1.1oz	Finely-diced dried tomatoes
2 cups	474ml	Hot chicken broth
		Fine sea salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Finely-minced fresh mint
		Freshly-grated Parmigiano-Reggiano cheese - (optional)

Recipe Instructions

Bring a medium pot of water to a boil. Add the zucchini and cook until soft enough for a knife to penetrate the skin easily, about 10 minutes. Drain and place the chunks in a food processor or blender. Puree the zucchini until very smooth. Set aside.

In a soup pot, melt the butter over medium heat. Add the onion and cook until very soft but not browned. Add the tomatoes and cook for 1 minute. Stir in the zucchini, chicken broth, and salt and pepper, lower the heat, and simmer for 15 minutes. Add the mint and simmer for 5 minutes longer.

Ladle the soup into serving bowls and sprinkle with Parmigiano-Reggiano cheese if desired.

This recipe yields 6 servings.

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

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