Recipe BackgroundI got this recipe for Italian Soup from a neighbor a number of years ago. My nine year old son was visiting her house when she was serving this soup for dinner. He loved the soup so much that he asked her to give me the recipe. He came home that night with the recipe and a Tupperware container full of the soup. Ever since I've been making this soup, especially in the summer with vegetables from my garden or whenever zucchini and tomatoes are on sale. Thanks for the recipe Nora! Italian Soup2 Tablespoons olive oil1 medium onion, chopped 3 small to medium sized zucchini, diced with skin on 1 garlic glove, minced 4 large (or 6 plum) ripe tomatoes, diced 2 Tablespoons sugar 1 teaspoon salt or to taste 2 Tablespoons fresh basil or 2 teaspoon dried basil Cooked pasta of your choice (I use small pasta such as orzo) In a large pan, sauté onion in olive oil. Add the zucchini and continue to cook until zucchini is softened. Add the tomato and garlic. Let simmer for 15 minutes. Cook and place mixture in a blender or use a hand held blender to mix ingredients well. Return blended mixture to pan, add sugar and salt and chopped basil. Serve over hot pasta Serves six Make Ahead Tip: This can be made ahead and reheated or even complete the first 4 steps and refrigerate. Complete the rest of the recipe 15 minutes before serving.
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