Italian zucchini soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Onion -- diced | |
| 16 | ounces | Plum tomatoes |
| 1 | pounds | Zucchini -- rinsed and sliced |
| 1 | large | Potato -- peeled & diced |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Black pepper |
| 1 | large | Egg -- beaten |
| ½ | cup | Parmesan cheese -- grated |
| 6 | Basil leaves -- chopped | |
Directions
Heat the olive oil in a saucepan over medium heat. Add the onion and saute until translucent, 5 minutes. Add the tomatoes, crush the against the side of the pan, and cook until the water evaporates and the tomatoes are thickened, about 15 minutes. Add the zucchini and potatoes and enough water to cover the mixture by about 2". Bring to a boil. Reduce the heat to a simmer, season with salt and pepper and continue cooking until the vegetables are tender, about 20 minutes.
Add the beaten egg in a thin stream, stirring all the while with a wooden spoon, and cook for about 2 minutes longer. Turn off the heat and stir in the cheese and then the basil. Serve immediately with crusty italian bread.
Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:12) (159) Fido: Cooking