Traditional Zucchini & Tomato Italian Soup

Zucchini and Tomato Italian Soup

This tastes wonderful when served with bruschetta.

About 20 Roma tomatoes
3-4 medium zucchini or summer squash
1 medium onion
2 cloves garlic
2 tsp kosher or sea salt
1 Tbs. sugar or honey
1 Tbs oregano
2 tsp sage
2 tsp basil

cutting board/knife
large pot

Remove stems from the tomatoes. Quarter them.
Dice onion.
Mince garlic.
Cube zucchini.

Put all ingredients in pot and bring to a boil, stirring frequently. Reduce heat to low and cover. Simmer until zucchini and onion are tender.

There is no need to add liquid. The tomatoes and the zucchini will form their own delicious liquid as the ingredients heat up and as you stir it.

Makes 2 quarts

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Very high in dietary fiber Very high in manganese Very high in potassium Very high in vitamin A Very high in vitamin B6 Very high in vitamin C High in magnesium High in niacin High in phosphorus High in thiamin Low in saturated fat No cholesterol
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If you add a couple small cans of tomato paste, this soup can become a wonderful pasta sauce.

Hallee

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