Soup with tubetti and zucchini.
Traditional recipe and with the Bimby. Vegetarian/vegan cuisine.
Excellent both hot and warm, that’s why we make it even in spring despite being a soup.
Ideal for all ages and the whole family, it can be enhanced with many more ingredients.
Today I present the basic recipe, but you can enrich it with the addition of bacon during the sautéing or minced meat, while to enhance the creaminess you can add more parmesan or spreadable cheese. In short, you can satisfy all tastes.
I know something about having grandkids; the girl wants it dietetic, while the boys and I like it rich and nutritious, lucky them.
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- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
What we need to make
- 10.5 oz zucchini
- 1.75 oz onion
- 10.5 oz pasta (ridged tubetti)
- 3.5 tbsp extra virgin olive oil
- 2 tsp broth cube (vegetable)
- 3 cups water
- to taste salt
- to taste pepper (optional)
- to taste Parmigiano Reggiano PDO (or vegan cheese)
A look at health
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 1 Pot or the Bimby
Steps
Preliminaries
Trim the zucchini and cut them into small cubes. Peel the onion and chop it into small pieces.
In a pot, combine the extra virgin olive oil and onion and let it sauté for 3 minutes
then add the diced zucchini and the vegetable broth cube.
and water
Cover and let it cook for 5 minutes.
Then throw in the pasta, uncover, and let it cook for the time indicated on the package, stirring occasionally
At the end of cooking, with the heat off, add the parmesan or the vegan cheese, and black pepper, mix and serve.
Put the onion in the bowl and chop for 10 sec at speed 5. Gather with the spatula, and pour in the oil. Sauté for 3 min at 230°F speed 1 with the basket instead of the measuring cup.
Add the diced zucchini, water, vegetable broth cube and cook for 11 minutes counterclockwise at 212°F with the basket instead of the measuring cup at spoon speed.
Throw the pasta into the bowl and cook for the time indicated on the package
at 212°F with the basket instead of the measuring cup counterclockwise at spoon speed
At the end of cooking, add the parmesan or vegan cheese, pepper, and check the salt.
Preservation and Variations
Soup with Tubetti and Zucchini.
Before adding the pasta, the soup can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.
Variations: for vegans, you can add vegan cheese and to enrich it you can add almond ricotta.
For non-vegans, to enrich this soup you can add bacon when you’re sautéing the onion and for creaminess add spreadable cheese.
FAQ (Questions and Answers)
Soup with Tubetti and Zucchini
Can I replace zucchini with pumpkin?
Yes, great idea.
