Grandma Rifiei’s Zucchini Soup
A delicious and simple start to a down-home Italian meal. This recipe yields 4 servings.
5 medium zucchini, peeled and sliced ¼ inch
5-10 cloves garlic, slightly crushed or coarsely chopped
Water or white stock, such as vegetable or chicken stock
Salt and fresh ground pepper to taste
Cubed toasted Italian bread
Extra Virgin Olive Oil (optional)
Fresh grated Pecorino Romano cheese
- Put the zucchini in a medium stockpot and fill with water or stock, 1 inch below zucchini. Add the garlic, cover and simmer for 30-40 minutes until zucchini is soft and tender.
- Shut off the heat and allow the zucchini to sit for another 20 minutes. Stir briefly. Season with salt and fresh pepper to taste.
- As an option, serve with fresh grated cheese, a drizzle of some extra virgin olive oil on top and toasted cubed Italian bread.