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)
- In a large soup pot, sauté the leeks and garlic in olive oil until transparent.
- Add the zucchini, yellow squash and cook, covered, until they are softened but not limp.
- Add the vegetable broth, potato, salt, pepper and herbs, and simmer for 15 to 20 minutes.
- 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.