Zucchini Soup with Pasta

It's that time of year when harvest is plentiful and cheap...if not free. If you've ever grown zucchini, you will know that they can go, or rather grow, a bit crazy. Many around here are continually looking for ways to use or disguise the stuff so their children will eat it. When they're not doing that, they are pawning these huge squash off to neighbours and friends. I never mind, I actually quite love the stuff and have used it in all kinds of things. I have never, however, up to this point made soup with it, but must say I was pleasantly surprised by how fresh, light and refreshing it was. It's just the sort of fair you need for this time of year. And of course, this is really simple to make. The taste almost reminds me of the soups my Italian neighbour from my childhood used to make. Rosa never ever, to my knowledge, put zucchini in her soup, but she always made these light brothy soups with little pasta like stellette, so different from the more substantial meal in a bowl type soups my mother usually made. In any case, if you'd like to try something a little different with your zucchini, I'd recommend this. It's perfect for a cooler, end of the summer evening and would be perfect served with a slice of crusty bread.


4 Tbsp olive oil
2 smaller onions finely chopped (or one large)
6 1/4 cups of chicken or turkey broth
1 1/2 lbs of zucchini (probably about 4 cups grated)
1/2 cup of small soup pasta (I used small bows, but use whatever)
a little lemon or lime juice
2 Tbsp fresh chopped parsley
salt and freshly ground black pepper
cherry tomatoes halved
fresh grated Parmesan or another hard cheese of your choice

Heat the oil in a large saucepan and add the onions. Cover and cook gently for about 20 minutes, stirring occasionally, until soft but not coloured.

Add the chicken or turkey broth and bring the mixture to a boil.

Grate the zucchini and stir into the boiling stock with the pasta. Reduce the heat, cover the pan and simmer for 15 minutes until the pasta is tender.

Season to taste with a bit of lemon or lime juice, salt and pepper. Stir in the chopped parsley. Just before serving top with some halved cherry tomatoes and grated Parmesan cheese.

Enjoy.