Friday, July 20, 2012

Quick Italian Zucchini and Tomato Soup

Got zucchini??? Here's a soup that from start to finish took about 40 minutes and I have a strong suspicion it will just get more flavorful the longer it sits. So maybe whip it up in the cooler morning hours then just microwave it later. My food processor grated the zuke, feel free to cube it or slice it. 
 I say add a nice crusty bread with butter and it sounds like lunch to me!
What the heck, my bikini days are long over:@)

Quick Italian Zucchini and Tomato Soup
1 C (heaping) diced onion
2 tsp olive oil
2 large or 3 medium cloves garlic, minced
1/4 C green bell pepper, diced
1 stalk celery, sliced
14.5 oz can of diced tomatoes, with liquid-I'd use petite dice if I had them, didn't this time
2 C chicken stock
1 C water-I like my soup thick, you might want to add more water
1 tsp dried basil
1/2 tsp dried oregano
a few shakes of celery seed
up to 2 tsp Chicken Better Than Bullion-optional, to taste
(1) 8"-ish zucchini, grated, diced or sliced-if using a bigger one take the seeds out
14.5 oz can of cannellini beans, drained and rinsed-kidney beans are fine
S&P to taste-it does need salt
  1. Cook onion in olive oil for about 5 minutes.
  2. Add garlic, green pepper and celery. Cook for a couple minutes.
  3. Add tomatoes, stock, water spices and bullion if using. Bring to a quick boil.
  4. Add zucchini and reduce to simmer. Cook for about 15 minutes or until the veggies are tender.
  5. Add beans and heat through.
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