Zucchini and potato soup is a tasty vegetable-based first course that’s easy to make.
With just a few simple ingredients, potatoes and zucchini, and a straightforward process that cooks the pasta directly with the vegetables for a healthy and wholesome dish, perfect for a family dinner after a long day at work.
Read on to see how to make zucchini and potato soup with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz ditali rigati
- 9 oz zucchini
- 7 oz potatoes
- Half onion
- vegetable broth
- extra virgin olive oil
- salt
Preparation of Zucchini and Potato Soup
Peel the potatoes and cut them into small pieces.
Wash the zucchini, trim them, and also cut them into pieces.
Thinly slice the onion.In a saucepan, heat a base of extra virgin olive oil and let the onion brown.
Add the potatoes and zucchini, and stir to add flavor for a few minutes.
Salt and cover the vegetables with hot vegetable broth, lower the heat, and cover the pot with a lid.Let it cook for fifteen minutes.
Add the pasta, stir, and bring the pasta to cook, adding, if necessary, a little more hot broth.
Serve your zucchini and potato soup immediately, very hot.
Notes
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