Italian Zucchini Soup

 

Italian Zucchini Soup

Ingredients

1/4 cup olive oil, for sautéing the aromatics

2 cups yellow onions, diced

1/3 cup fresh basil, chopped and divided

1/4 cup garlic, chopped or thinly sliced

1 pinch crushed red pepper, for gentle heat

8 cups low-sodium or no-sodium vegetable broth or chicken broth

3 pounds zucchini, ends trimmed and sliced into thin half-moons or quarter-moons, depending on size

1 can whole tomatoes, 28 ounces, crushed by hand

1 pecorino or Parmesan cheese rind, for savory depth

1 teaspoon salt, or adjust to taste

1/2 teaspoon black pepper, or adjust to taste

1 can chickpeas, 15 ounces, rinsed and drained

4 ounces angel hair pasta, or another thin long pasta, broken into bite-sized pieces

Grated pecorino cheese, optional, for serving

Extra virgin olive oil, optional, for drizzling before serving

Basil pesto, optional, for adding extra basil flavor and richness

Instructions

Prepare all the ingredients before you begin cooking. Dice the onions, chop the basil, slice or chop the garlic, cut the zucchini into thin half-moons, rinse and drain the chickpeas, and break the pasta into bite-sized pieces.

Heat the olive oil in a large 6-quart pot or Dutch oven over medium-low heat.

Add the diced onions, half of the fresh basil, garlic, and crushed red pepper to the pot.

Cook for about 5 minutes, stirring occasionally, until the onions begin to soften and the garlic becomes fragrant. You may cover the pot briefly to help the onions soften faster.

Pour in 2 cups of the broth and stir well, scraping the bottom of the pot to loosen any browned bits. This helps add more flavor to the soup.

Increase the heat to medium.

Add the remaining broth, sliced zucchini, hand-crushed tomatoes, pecorino or Parmesan rind, salt, and black pepper.

Stir everything together until the vegetables and broth are well combined.

Cover the pot and bring the soup to a gentle simmer.

Once simmering, remove the lid and continue cooking for about 10 minutes, or until the zucchini is almost tender.

Stir in the rinsed chickpeas and broken angel hair pasta.

Cook until the pasta is al dente, stirring often so the pasta does not stick together or clump in the soup.

Turn off the heat and stir in the remaining fresh basil.

Taste the soup and adjust the seasoning with more salt or black pepper if needed.

Remove and discard any remaining cheese rind before serving.

Ladle the soup into bowls while it is hot.

Finish each serving with grated pecorino cheese, a light drizzle of extra virgin olive oil, or a small spoonful of basil pesto if desired.

Serve warm and enjoy this comforting Italian zucchini soup.