Featured Recipes


Minestra di Porri Zucchine e Zucchine Gialle
Leek, Zucchini and Yellow Squash Soup

YIELD: 5-6 servings

Primavera means "springtime" in Italian, and spring offers many wonderful fresh vegetables.  Don't hesitate to substitute your favorite fresh vegetables for those in the recipe below - for example, broccoli, mushrooms, or red and yellow peppers.  For a slightly richer texture and flavor, a little cream may be added in Step 2 of the recipe.

Festa del Giardino By Sally Maraventano


2 to 3 cloves of garlic, finely minced

2 medium leeks, minced and well chopped (use white and light green parts only)

4 to 5 tablespoons of extra-virgin olive oil

1-½ pounds of zucchini (about 4 medium) and 1-½ pounds of yellow squash, (about 3 medium) ends removed and diced

3 cups vegetable broth

1 medium potato, peeled and diced

salt and freshly ground pepper to taste

1 tablespoon fresh Italian flat leaf parsley, minced

3 fresh basil leaves, shredded

Parmesan cheese (optional)



  1. In a large soup pot, sauté the leeks and garlic in olive oil until transparent.

  2. Add the zucchini, yellow squash and cook, covered, until they are softened but not limp.

  3. Add the vegetable broth, potato, salt, pepper and herbs, and simmer for 15 to 20 minutes.

  4. Sprinkle each serving with Parmesan cheese, if desired.


VARIATIONS; Tiny macaroni (1 cup of cooked pasta shells or tubetti) may be added to the soup before serving, or add ½ cup of Arborio rice 15 minutes before the soup is finished.  A sprinkle of Parmesan cheese adds the final flavorful touch.



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